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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.













Trans-fat Free, Good source of fiber, Low Sodium


7 cups water
½ each tomatoes
chopped without skin
3 stalks onions
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


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


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 496g (17.5 oz)
Amount per Serving
Calories 29321% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 48mg 2%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 17%
Sugars g
Protein 23g
Vitamin A 5% Vitamin C 31%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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