Recipe - Chicken Casserole With Potato Dumplings

2 Chicken breasts; with the
bones and skins
4 cup Chicken stock
4 Tomatoes; peeled and seeded
One half Onion; chopped
One half Bell pepper; chopped
2 Cloves garlic; minced
One fourth cup Pitted green olives; cut or sliced up
Salt and pepper; to taste

POTATO DUMPLINGS
1 pound Potato
One half pound Flour (up to 3/4)
One fourth cup Parmesan cheese; grated
Salt and pepper; to taste
Nutmeg
1 pound Mozzarella cheese; minced
2 tablespoon Olive oil

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 One fourth 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 One half " 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