 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
This recipe is from a missionary at my church who just came back from Paraguay, so it is very authentic. Times are estimates as I have yet to make this lovely sounding dish. Ingredients:
1 chicken, cut up |
3 liters water |
1 onion, chopped |
2 tomatoes, peeled & chopped |
1 green pepper, cut in strips |
salt |
1 teaspoon oregano |
250 g cornflour |
100 g paraguayan cheese, crumbled (or ricotta or some other cheese that crumbles well) |
2 tablespoons grease from broth |
1 large egg |
Directions:
1. Cut up the chicken in pieces. Put into a kettle with water (you may brown the chicken first if you wish). Add tomatoes and onion. Allow it to boil 30 minutes; add salt and oregano. If the chicken is tender, remove it with a little broth.
2. Prepare the bori by making a circle with the corn flour. In the center, add cheese, egg, and grease from chicken broth. Mix until you obtain a dough. Roll the dough with your hands and make little balls. Add balls to the boiling broth.
3. When balls float to the surface, allow it to boil for a few more minutes. Add the pieces of chicken, whole. Serve hot.
|
|