Ajiaco Bogota
One of the most representative dishes of my city, Bogotá, and the many foreigners who visit us, want to return again soon to try this wonder of culinary, typical of my country. You can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch. The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes.
Yield
8 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
water
|
|
| ½ | each |
tomatoes
chopped without skin |
|
| 3 | stalks |
onions
chopped |
*
|
| 2 | cloves |
garlic
|
|
| 2 | each |
chicken breasts
|
|
| 2 | pounds |
potatoes
peeled and sliced |
|
| 2 | pounds |
potatoes
Creole (yellow), cut in pieces |
|
| 4 | each |
corn cobs
tender, chunk in items |
* |
| 1 | cup |
cream
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
water
|
|
| 0.5 | each |
tomatoes
chopped without skin |
|
| 3 | stalks |
onions
chopped |
*
|
| 2 | cloves |
garlic
|
|
| 2 | each |
chicken breasts
|
|
| 907.2 | g |
potatoes
peeled and sliced |
|
| 907.2 | g |
potatoes
Creole (yellow), cut in pieces |
|
| 4 | each |
corn cobs
tender, chunk in items |
* |
| 237 | ml |
cream
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Heat the water in a large pot, add tomato, onion, garlic, salt and chicken.
Cook for 15 minutes from when it starts off steam.
Remove chicken, let cool a little and slice it.
Reserve it.
Add the corn cobs and potatoes and let cook for 10 minutes from when it starts off steam.
It is possible that the Creole potato fade away, but this is what makes giving consistency and thickness to the soup that is key.
Serve and decorate with sliced chicken and cream.
The result will be this:
Really hope you enjoy it and sometime you can do it directly from my city.
Victoria Guzman
