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vori vori de pollo
Vori Vori de Pollo
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins

Vori vori de pollo is a delicious thick chicken soup with cornmeal and cheese balls that is traditionally served during the cold months in Paraguay.

Course: Soup
Cuisine: Latin American, Paraguayan
Servings: 6 people
Author: Kriszti Terei-Vigh
  • 3 chicken breasts very thinly sliced
  • 3 chicken thighs boneless, finely chopped
  • 1 large onion , diced
  • 4 scallions , sliced
  • 1 green bell pepper , cut into small cubes
  • 2 tomatoes , peeled, seeded and diced
  • ½ lb pumpkin , cut into small cubes
  • 1 carrot , cut into small cubes
  • 2 bay leaves
  • ¼ teaspoon ground cumin
  • Salt
  • Freshly ground pepper
  • 6 tablespoons vegetable oil
  • 2 cups corn flour (extra fine cornmeal)
  • 5 oz. queso paraguayo (Paraguayan cheese) or fresh cheese, grated
  • 3 quarts water (approximately)
  1. Heat the oil in a pot and sauté all the pieces of chicken until they are golden brown.
  2. Remove the chicken and in the same oil, sauté the onion, the scallions and the tomatoes. Season with salt and pepper, and mix well.
  3. Add the pumpkin, carrot and cook over medium heat for a few minutes, stirring regularly.
  4. Add the chicken, water, bay leaves, cumin, and ground pepper.

  5. Stir well and adjust salt. Boil over medium heat for 45 minutes.
  1. In a large bowl, place the corn flour and cheese. Add about 2 tablespoons of the broth that is cooking and prepare a dough that will detach from the sides of the bowl. The dough should not be too hard.
  2. Form 1-inch (2,5cm) balls and add them to the pot with the rest of the ingredients.

  3. The cooking of the vori vori is similar to that of gnocchi, i.e. as soon as the dumplings rise to the surface, they are ready.
  4. Turn off the heat and let stand for 10 minutes before serving.