Vori Vori de Pollo

Vori Vori de Pollo

Vori Vori de Pollo

Vori Vori de Pollo is a traditional Paraguayan chicken soup with dumplings made of masa flour and queso paraguayo. The soup also contains an assortment of vegetables including pumpkin, carrots, tomatoes, green peppers, onions, and green onions. The chicken used in this soup is bone in, not boneless. Using bone in chicken pieces adds a significant amount of flavor to the soup. I prefer to use whole chicken legs. This chicken soup is typically served in the cold months, which we have now entered in MN. If there are any leftovers, it tastes even better the next day.
Prep Time15 minutes
Cook Time1 hour 25 minutes
Course: Main Course
Cuisine: Paraguayan
Keyword: Chicken, Latin American, main course, Paraguayan, soup
Author: Alex Gorgos

Ingredients

  • 4 tbsp olive oil
  • 3 large whole chicken legs skinned; cut into 2” pieces
  • 1 medium onion ficed
  • 4 green onions chopped
  • 1 green bell pepper cut into cubes
  • 2 medium tomatoes chopped
  • 1/2 small pumpkin seeded; peeled and cubed
  • 1 large carrot sliced
  • 3 quarts water
  • 1 tsp ground cumin
  • 3 bay leaves
  • salt and pepper to taste

Dumplings

  • 2 cups masa flour
  • 6 oz queso paraguayo
  • 1/2 cup soup stock

Instructions

  • Heat up cooking oil in a large stock pot over medium high heat. Brown the chicken pieces for 10 minutes in total on all sides. Remove from the pot.
    Paraguayan, main course, chicken, soup
  • Add in the onions, green onions, green pepper, and tomatoes. Sauté for 5 minutes.
    Paraguayan, main course, chicken, soup
  • Add in the pumpkin and carrots. Sauté for 5 more minutes.
    Paraguayan, main course, chicken, soup
  • Add the chicken back in. Season with cumin. Pour in the water. Season with the bay leaves plus salt and pepper to taste. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes.
    Paraguayan, main course, chicken, soup
  • While the soup is simmering, mix together the masa flour, queso paraguayo, and some of the soup stock to form a dough.
    Paraguayan, main course, chicken, soup
  • Roll out the dough into small balls; a little larger than a grape.
    Paraguayan, main course, chicken, soup
  • After the soup has simmered for 45 minutes, add the dumplings to the soup and continue to simmer. The soup is done when the dumplings float to the top. Turn off the heat and let rest for 10 minutes before serving.
    Paraguayan, main course, chicken, soup
Paraguayan, main course, soup, chicken