Bori-Bori (Paraguayan Chicken Soup with Cornmeal Dumplings)

Ingredients

• 1.2kg bone-in chicken thighs and drumsticks
• 8 cups water or chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 tbsp oil
• 0.5 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp chopped parsley
• 1 cup fine cornmeal
• 0.5 cup grated Parmesan or queso fresco
• 1 egg
• 0.25 cup warm broth
• 0.5 tsp salt

Before you cook

• Mix the cornmeal, grated cheese, egg, warm broth, and salt into a soft dough.
• Let the dumpling dough rest for 10 minutes.
• Pat the chicken pieces dry.

Steps

1. Heat the oil in a large pot over medium heat.
2. Soften the onion and garlic for 3 minutes.
3. Add the chicken pieces and brown lightly on both sides, about 4 minutes total.
4. Add the water or broth and bring to a simmer, skimming off any foam.
5. Cover and simmer for 30 minutes.
6. Add the carrots, celery, and oregano and simmer uncovered for 15 minutes.
7. Lift out the chicken, debone it, shred the meat, and return it to the pot.
8. Roll the dumpling dough into walnut-sized balls.
9. Drop the dumplings into the simmering soup one at a time.
10. Cook uncovered for 10 minutes until the dumplings float and are cooked through.
11. Season with salt and pepper and stir in the parsley before serving.