Soups & creams
Chicken Vori Vori
Thick soup with corn and cheese dumplings in chicken broth.
Gluten-free
Ingredients
- 600 g chicken pieces
- 1 onion
- 1 bell pepper
- 2 tomatoes
- 1 carrot
- 1.5 cups corn flour
- 1 cup grated fresh cheese
- 1.5 liters broth
- Salt, cumin and oregano to taste
- Parsley and scallion
Step-by-step
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- Put the onion, bell pepper, tomato and carrot in the mixing bowl; chop 4 sec/speed 5.
- Add oil and sauté 7 min/120°C/speed 1.
- Add the chicken, broth and seasonings; cook 30 min/100°C/reverse/spoon speed.
- Mix the corn flour with the cheese and a bit of warm broth; shape firm little balls.
- Add the balls to the broth and cook 18 min/100°C/reverse/spoon speed.
- Adjust the salt and cumin.
- Serve with chopped parsley and scallion.
Tips
- Vori vori is thicker than bori bori.
- If you prefer, you can remove the chicken bones before serving.
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