Region and Typical Dish
Content
CARLOS DARIO TORRES CASTILLO
Bogotá, Colombia
Santafereño Ajiaco
PREPARATION
1- ears are cut into large pieces and put in a saucepan over
high heat with two liters of water.
2-se savanna peeled potatoes cut into cubes and put to boil
with
3-ears is the pastusas potatoes or r-12 peeled and cut into
thick strips and place in saucepan with the above
4- skin is removed the chicken breasts and put to boil with
the mixture .
5- creole potatoes are washed well and halve making them
cook with everything else.
6- when the chicken is cooked is removed from the pan and
crumble into medium pieces.
7- medium heat temperature is lowered allowing the
contents of the pan to thicken and add the chicken, salt to
taste and guascas in large bunches that are removed before
serving at the table again.
8- correcting the flavor remove from heat and serve
immediately accompanied by capers and cream.
INGREDIENTS
2 kilos of chicken breasts? 1/2 kilo of
potatoes sabanera1/2 kilo of potatoes
pastusa (r-12) • 1 kilo of creole potato?
4 ears? Salt to taste? A bunch of
guascas (boil essential seasoning in this
dish)? Capers in Vinegar? cream or
cream
P R O C E S S F O R P R E PA R I N G T H E
RECIPE.
He begins to cook chicken with seasonings and
water to cover it. When this tender is removed and
peeled potatoes are poured out, washed and cut into
thin slices. Cobs cut about 5 inches and added to the
broth. Let it cook until potatoes deslían and thicken
the broth. You throw the finely chopped guascas.
The time is rectified and left another 5 minutes.
SHOULD be stirring with a wooden spoon to prevent
sticking. The shredded chicken and serving time is
added to each dish; a portion of shredded chicken, a
spoonful of capers and whipping cream. The
avocados are cut into slices and serve separately.
PHOTOS
Bogotá, Colombia
Santafereño Ajiaco
PREPARATION
1- ears are cut into large pieces and put in a saucepan over
high heat with two liters of water.
2-se savanna peeled potatoes cut into cubes and put to boil
with
3-ears is the pastusas potatoes or r-12 peeled and cut into
thick strips and place in saucepan with the above
4- skin is removed the chicken breasts and put to boil with
the mixture .
5- creole potatoes are washed well and halve making them
cook with everything else.
6- when the chicken is cooked is removed from the pan and
crumble into medium pieces.
7- medium heat temperature is lowered allowing the
contents of the pan to thicken and add the chicken, salt to
taste and guascas in large bunches that are removed before
serving at the table again.
8- correcting the flavor remove from heat and serve
immediately accompanied by capers and cream.
INGREDIENTS
2 kilos of chicken breasts? 1/2 kilo of
potatoes sabanera1/2 kilo of potatoes
pastusa (r-12) • 1 kilo of creole potato?
4 ears? Salt to taste? A bunch of
guascas (boil essential seasoning in this
dish)? Capers in Vinegar? cream or
cream
P R O C E S S F O R P R E PA R I N G T H E
RECIPE.
He begins to cook chicken with seasonings and
water to cover it. When this tender is removed and
peeled potatoes are poured out, washed and cut into
thin slices. Cobs cut about 5 inches and added to the
broth. Let it cook until potatoes deslían and thicken
the broth. You throw the finely chopped guascas.
The time is rectified and left another 5 minutes.
SHOULD be stirring with a wooden spoon to prevent
sticking. The shredded chicken and serving time is
added to each dish; a portion of shredded chicken, a
spoonful of capers and whipping cream. The
avocados are cut into slices and serve separately.
PHOTOS
