Vori Vori de Pollo - chicken and dumpling soup
Dumplings cooked in a broth with onion, carrot, celery, garlic, and bay leaves, with added browned chicken thighs, tomato, and pumpkin cubes.
Recipe from primalwellness ↗Ingredients
Other
Method
Combine the chicken and baking soda in a bowl toss to combine evenly. Let rest for 30 minutes to tenderize while you prepare the rest.
Heat a large pot over high heat and add the oil. When the oil is hot, add the chicken and cook, stirring occasionally until golden. Remove to a bowl and set aside leaving any oil in the pot. Add the onion, carrot, and celery and cook stirring often until the onion is soft and translucent, about 8-10 minutes. Add the garlic and bay leaves and cook until fragrant, about one minute more. Add the tomato and cook for a couple of minutes then stir in the kabocha and chicken. Add the chicken stock and gelatin and bring to a boil and then reduce heat to a simmer. Simmer for 20-30 minutes, or until the kabocha is tender.
While the soup simmers, prepare the dumplings. Combine all dumpling ingredients in a bowl and stir until smooth (it should have a consistency slightly softer than play dough). Grease a plate with a bit of oil and then roll tablespoon size balls of dough and place onto the greased plate, set aside.
When the kabocha is soft, add the rolled dumplings to the soup, ensuring they are below the liquid and reduce heat until it is just below a simmer. Cook, covered for 5-10 minutes and then stir in lime, parsley, and green onion. Season to taste with salt and pepper and serve.