Chicken Bori

• 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.

broth, chicken, liters water, onion, tomatoes, green pepper, salt, oregano, bori, cornflour, paraguayan cheese, from broth, egg

Taken from www.food.com/recipe/chicken-bori-456533 (may not work)