Lily´s Borí Borí Chicken Chowder

My new neighbor Lily Santa Cruz  is from Paraguay, where the 3 corners, Paraguay, Brazil and Argentina meet.

 

 

Her Borí Borí or Vorí Vorí, in Gurani, has given me this recipe, and  permitted me to take photos, of her delicious Chicken Stews and Soups and invited me for dinner.

 

Lily´s Borí Borí ( or Vorí Vorí ) Chicken Chowder...   

 

Firstly, this recipe is very simple; it begins with, home made Chicken Stock and all the common ingredients of a chicken stock with spices: cumin, black, green and rose freshly ground pepper, fresh cilantro or parsley minced, salt, orégano, garlic and a pinch of thyme and rosemary.  

 

The next step is to, golden brown the chicken parts of choice in Olive Oil. ( this recipe can also be prepared with meat stock of choice and beef chunks or pork chunks ). 

 

Lily drained the chicken skinless and boneless breasts thoroughly and placed the chicken parts on absorbent kitchen towels, and patted well. Then she placed the chicken into the Dutch Oven gently into the stock with the vegetables; carrot diced, minced onion, a pinch of Ají or red pepper flakes or chili pepper of choice, minced garlic, and yuca root ( manioc or cassava ) or turnips, Ã±ame or boniato or sweet potato ( batata ) diced  and / or potato of choice ( tubers can sub potatoes ).

 

Then, she creates very small Corn Flour Balls, with:  water, an egg and Corn Flour ( white cheese is optional) and produces a dough from the corn flour. These borí borí are then placed in the stock, until tender, and the sauce of the stew has thickened.  

 

 

If you have any questions, please do not hesitate to ask.

 

www.es.wikipedia.com/vorívorí  

 

Kindest. Margi.

 

 

 

 

It is quite delicious. Understanding your palate and the love of Slovakian dishes, and Italian, as well as Spanish, I am sure, you shall truly enjoy this dish. The cornballs create such a thickened chicken chowder, not a soup, and it is rich in aromas.

 

Kindest,

Margi.

 

Thanks so much for your interest in Lily´s indigenious family dish. I shall surely ask her for the background on her family  dish and the name of the region in which this is served and some interesting facts to go along with it;  She had mentioned: " the 3 corners", Paraguay, Brazil and Argentina, on the Paraguay side of the frontiers.

 

I have also taken a photo of her Ají, a chili pepper dipping sauce. So, she is planning to write down the dishes this is served with in Spanish for me. I shall have to translate all. Sort of a thick Gazpacho like spicy tomato, cilantro, garlic and ají chili pepper and hot sauce dip ... Her´s was quite mild yet had that "kick ". Very lovely.

 

Kindest regards, and have lovely wkend,

 

Margi.