Chicken Casserole with Potato Dumplings

2 chicken breasts -- with the bones

and skins 4 cups chicken stock

4 tomatoes -- peeled and seeded

1/2 onion -- chopped

1/2 bell pepper -- chopped

2 cloves garlic -- minced

1/4 cup pitted green olives -- sliced

salt and pepper -- to taste

POTATO DUMPLINGS 1 lb potato

1/2 to 3/4 lb flour

1/4 cup parmesan cheese -- grated

salt and pepper -- to taste nutmeg 1 lb mozzarella cheese -- diced

2 tablespoons 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 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

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