Chicken Bori Recipe

Name: Chicken Bori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: BROTH; 1 chicken, cut up; 3 liters water; 1 onion, chopped; 2 tomatoes, peeled & chopped; 1 green pepper, cut in strips; salt; 1 teaspoon oregano; BORI; 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

Servings: persons

BROTH
1 chicken, cut up
3 liters water
1 onion, chopped
2 tomatoes, peeled & chopped
1 green pepper, cut in strips
salt
1 teaspoon oregano
BORI
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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: BROTH, 1 chicken, cut up, 3 liters water, 1 onion, chopped, and more.

Yes, Chicken Bori falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Bori

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