Typical food - Colombian ajiaco

Colombian Ajiaco

Native to the Bogotá region and the Andes Mountains of Colombia

Ingredients:

-Chicken breast      
-Savanna potato
-Potato pastusa
-Creole potato
-Cobs
-Salt
-Guascas
-Capers
-Milk cream
-Coriander
-Avocado

Preparation

1.Cut the cobs into large pieces, put them in a pot over high heat and add two liters of water.

2.Peel the savanna potatoes and cut them into cubes to cook them together with the cobs.

3.Peel the pastusa potatoes and cut them into thick slices to introduce them to the pot, meanwhile remove the skin from the breasts and cook them with the previous mixture.

4.Peel the creole potatoes and cut them into slices too, these are added almost at the end of cooking since they cook very quickly and can be undone.

5.When the chicken is cooked, remove it from the pot and mince it. Lower the temperature of the medium heat so that the content thickens and immediately add again the chicken, the salt to taste and the guascas in bunches.

6.Serve the hot Ajiaco with capers, cream and avocado, in some parts of the country they also serve it with white rice.

The ajiaco comes from colonial times and this is why some Spanish recipes were combined with our Creole preparations, this dish is an icon of the city of Bogotá, due to the important cultural role it plays, it is considered a Santafereña tradition (for the colonial name of the city, Santa Fe de Bogotá, old name of Bogotá).

This delicious dish is usually served in ceramic dishes.

And it tastes better when you share it with the family:

Ajiaco is a delicious dish I recommend it!