Paraguayan Chicken Soup with Corn Dumplings

Ingredients

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• For the corn dumplings: For the corn dumplings:
• 1 cup (150g) cornmeal 1 cup (150g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 38g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, carrots, celery, and red bell pepper. Sauté until the vegetables are tender.
3. 3.
   Return the chicken to the pot and add the ground cumin, paprika, bay leaf, chicken broth, and water. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, until the chicken is cooked through and tender.
4. 4.
   While the soup is simmering, prepare the corn dumplings. In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Gradually add the milk, water, and chopped parsley, stirring until a thick batter forms.
5. 5.
   Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
6. 6.
   Take spoonfuls of the corn dumpling batter and drop them into the simmering soup. Cover the pot and let the dumplings cook for about 15 minutes, until they are cooked through and fluffy.
7. 7.
   Remove the bay leaf from the soup before serving. Ladle the Bori-Bori into bowls, making sure to include a generous amount of chicken, vegetables, and corn dumplings in each serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for the dumplings to achieve a light and fluffy texture.
• Fresh parsley — If you prefer, you can substitute fresh parsley with cilantro or oregano for a different flavor profile.

Tips & Tricks

• To add an extra layer of flavor, you can sauté the chicken with a sprinkle of smoked paprika before adding it to the soup.
• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the simmering broth.

Serving advice

Serve the Bori-Bori hot in bowls, garnished with fresh parsley or cilantro. Accompany it with warm crusty bread or cornbread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange a few corn dumplings on top of the soup in each bowl. Drizzle a swirl of olive oil or sprinkle some paprika for an added touch of color.