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Recipe

Ajiaco

15 mins
Low
4.666667
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12
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Prepare this soup of Latin American origin that you will love. It is prepared with potatoes, corn, chicken, capers, etc. A stew full of flavor that you can not miss. Take a little of the Colombian cuisine to your table.

Ingredients

4 portions
  • 800 grams potato, Creole, peeled and cut into slices
  • 500 grams potato, pastusa, peeled and cut into slices
  • 500 grams potato, sabanera, peeled and cut into slices
  • 800 grams chicken breast
  • 2 black sesame seeds, Tender, sliced ​​3 cm wide
  • 2 Long onion stems, without cutting; only the white part
  • 1 teaspoon garlic, crushed
  • 1 guascas
  • 1 tablespoon fresh coriander, finely chopped
  • 250 milliliters milk cream
  • 100 grams capers
  • 2 tablespoons sunflower oil
  • 2 avocados
  • to taste salt and pepper

Preparation

In a large pot, sauté the chicken, coriander, garlic, pepper and salt in the oil; when browned, add the ears of corn, the onion on a branch and then the potatoes that fall apart (papa criolla and pastusa); add water to cover the chicken (do not overdo it in water), as the potatoes cook you can add more water; when the chicken is soft, without going through its cooking, it is removed from the pot.
When the grains of the ear are soft, add the sabanera potato, taking care that it does not fall apart, and half of the guascas. Garnish the chicken by removing the skin and reserve; Cut the avocado into cubes and accompany it with the avocado seed so it does not rust.
The ajiaco is still cooked and water is added, until the desired thickness is achieved; It should not be too liquid or thick.
Missing 5 minutes to serve adds the rest of the guascas. It serves.

PRESENTATION

The broth is served with the potatoes, it is decorated with chicken, avocado, capers and cream; It is usual to accompany it with hot pepper, rice, bread or arepas. It can be served with shredded chicken or chicken prey.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Leo Martínez
16/08/2020 21:54:30
Como así que desmecha el pollo retirando la piel y reserva. La parte de reserva no la entendí
Selene García
26/08/2019 03:47:15
Me encanto esta comida es de Colombia y yo vivo en España q falta me hacía comerla
Arturo Restrepo Espinosa
23/10/2017 13:45:09
No son 2 piezas de ajonjolí sino mazorcas tiernas

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