Sunday, 27 May 2012


Today I tried a recipe from the Mato Grosso and Mato Grosso do Sul regions of Brazil, called Bori-Bori, which is a chicken and dumpling dish, and it is AMAZING.

I found the recipe here, which is a really awesome blog, that I would highly suggest you take a few minutes to explore. I didn't really do anything wildly different, except for cut the recipe down by about half, so I'll just copy/paste the whole thing here:

For the chicken:
1 large chicken, cut into serving pieces, without skin
salt to taste
3 cloves of garlic, peeled and crushed
2 large onions, finely chopped
1 sm. serrano chile, finely chopped (use to taste)
4 Tbsp. neutral vegetable oil
3 large tomatoes, peeled, seeded and chopped
10 cups water (1.5 liters)
3 Tbsp. green onions, finely chopped

For the dumplings (bolinhos):
1 cups cornmeal (white or yellow, medium ground, polenta-style)
1 cup grated hard cheese (parmesan, romano)
salt to taste
broth from cooking chickens

Prepare the chicken: season by mixing salt, garlic and one chopped onion and rubbing this mixture into the serving pieces of  chicken. Put the chicken in the refrigerator and leave for at least one hour. Heat the vegetable oil over medium heat in a large, heavy saucepan, add the other chopped onion, and fry until lightly golden. Add the chicken pieces and brown on all sides. Add the chopped tomatoes, correct the salt, and cook for a few minutes over medium heat. Add the water, bring to a boil, lower heat and simmer for approximately 30 minutes, or until the chicken is cooked through, but not falling off the bone. Remove from heat, and reserve one cup of broth for making the dumplings.

Prepare the dumplings: In a large bowl, mix together the cornmeal and the grated cheese. Add the broth from the chicken, stirring to incorporate completely. If necessary add a small additional amount of cornmeal until the dough becomes firm enough to roll into balls. Using hands, form the dough into small balls, about the size of a large walnut.

Final preparation:  reheat the chicken in its broth to a slow boil. Push the chicken to one side of the saucepan, making space to place the dumplings in the broth. Add the dumplings, and reduce heat to a simmer. Cook for approximately 15 minutes, or until the dumplings are firm. Remove from heat.

Serving: Place the chicken and dumplings in a low casserole, pour the broth over, and sprinkle with the chopped green onions. Serve immediately.

(Recipe translated and adapted from Cozonha Regional Brazileira by Editora Abril)

and, here we have it!

OMG so good. Apologies for the bad lighting, but it really wound up looking purdy too. 

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