Put the pachugas for 10 minutes, apart peel the white potatoes and the Arracacha place them in cold water so that it does not lose the natural flavor to cut the potatoes and the stern in circles in small sgrads in circles no more than 2 millimeters of thickness to leave everything in the Water until Creole potatoes are not peeled should not peel, when breasts are allowed to cool, deflect in small strips and leave in a container.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make Bogota Ajiaco: |
| 3 medium -sized chicken breasts. |
Ingredients to make Bogota Ajiaco:
2. Apart cooking over medium heat 8 large water rates, the yellow and white potatoes arcate until the yellow potatoes are disaggregated, stir from see when it does not smoke, add the folly chicken to put salt to taste and let boil for 10 more minutes.
3. At the time of Servie the finely chopped coriander is added and two tablespoons of milk cracking in the form of snail in the center of the plate two maths of parsley are placed, accompanied with white rice.
