The origin of this dish is given in the savanna of the city that is now known as Bogotá and consists of a thick soup made from several typical ingredients of this region. It consists of tubers chopped in pieces, in this case different types of potatoes which are the basis of the recipe and the ingredient that provides the thick consistency, and a main protein, the chicken. It can be served with avocado, milk cream and capers. This dish is made at this time of December, it is very typical of my country of origin Colombia. Keep reading and discover the steps to perform Colombian Ajiaco.
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make Colombian ajiaco: |
| 250 grams of Creole potato 250 grams of potuse potatoes or for puree 250 grams of sabanera potato or for fry 200 grams of long onion 3 units of avocados 2 units of chicken breast 1 cup of fresh coriander 30 grams of guascas (fresh or dry are achieved is very typical of the region) 100 grams of stern 4 units of mazorcas 200 milliliters of milk cream (1 cup) 1 pinch of pepper 1 pinch of salt 1 tablespoon garlic pasta dessert |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make Colombian ajiaco:
1. The first step will be to prealist the ingredients to start making our Colombian Ajiaco recipe.
2. Peel the potatoes and Arracacha, put them in similar pictures and, once you have them all peeled, take them to a pot over medium heat with enough water to cover them. Add salt to taste and let cook until the potatoes get rid of the water.
3. Once we have the potatoes in the process of cooking, we proceed to prepare the chicken breasts carrying a pot over medium heat, add some sunflower oil and add the breasts to brown. Add the finely chopped long onion, salt, pepper and garlic pasta to taste.
4. Once the breasts are brown add enough water to cover them, add oregano to taste or thyme to season the breasts and continue with the preparation of the Colomian ajiaco.
5. Once you observe that our soup thickens add the mazorcas cut into pieces or the broken corn to cook.
6. Remove the breast breasts once cooked and let them cool so you can give them up.
7. Add the guascas, this is a typical herb and can be achieved fresh or dry. This ingredient will give our Colombian soup a particular flavor.
8. While we let the Colombian ajiaco be preserved, chop the avocados in paintings and reserve it in a bowl, add some coriander and lemon so that it does not oxidize.
9. Finally, add the breasts desmechadas to the Colombian ajiaco and let it conserve for a few more minutes. Turn off the fire and soup will be ready to serve.
10. The Colombian Ajiaco serves by adding avocado in pieces on top and cream to taste, if you want you can accompany with white rice and capers. If you want more recipes of Colombian origin and have any comments or restlessness, write us. Enjoy this delicious recipe!
