| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Brazilian | Main course, Poultry | 4 | Servings |
INGREDIENTS
| 2 | Chicken breasts; with the bones and skins | |
| 4 | c | Chicken stock |
| 4 | Tomatoes; peeled and seeded | |
| 1/2 | Onion; chopped | |
| 1/2 | Bell pepper; chopped | |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Pitted green olives; sliced |
| Salt and pepper; to taste | ||
| 1 | lb | Potato |
| 1/2 | lb | Flour (up to 3/4) |
| 1/4 | c | Parmesan cheese; grated |
| Salt and pepper; to taste | ||
| Nutmeg | ||
| 1 | lb | Mozzarella cheese; diced |
| 2 | tb | Olive oil |
INSTRUCTIONS
POTATO DUMPLINGS 1. Cook chicken in broth: Bring broth to a boil , dump chicken, bring to a new boil cover to seal. 2. Turn off heat. Let stand 1 hour, covered.Let cool. Remove skin and bones and shred chicken. 3. Make sauce : Cook onions in oil, stir in garlic, cook 1 minute. Add bell pepper, cook until wilted. Add chopped tomatoes and season. Simmer 10 minutes. 4. Add chicken and 1/4 cup broth to sauce. Cook 10 minutes. Set aside. 5. Make dumplings: 6. Cook potatoes in their skins. Peel and mash. Let cool. 7. Stir in flour, seasonings and parmesan to combine until firm. 8. Make 1 1/2 " balls, flatten them and place a dice of mozzarella in the center. Re shape the ball. 9. Place dumplings in a baking dish all around close to the sides. 10. Place chicken, olives and sauce in the center. 11. You may top ea dumpling with a little butter( an idea I just had) 12. Sprinkle parmesan on all. Bake in 350 for 30 minutes. >From a show on Brazilian TV Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 28, 1997
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