I’ve been talking about various topics related to the kitchen, foods, and drinks, but now enjoying a delicious lunch with my family, I thought I wanted to share this delicious recipe with you. I’m talking about one of the most representative dishes of my city (Bogota).

The many foreigners who visit us want to return soon to try this culinary wonder, typical of my country. I’m talking about the Ajiaco, you can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch today, and I will teach you to do it the traditional way.

The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase on average 15 minutes.

To do this, you will need (for eight persons):

7 cups water

½ tomato chopped without skin

Three stalks of chopped onion

Two cloves garlic

Two chicken breasts

2 pounds’ potatoes, peeled and sliced

2 pounds’ potatoes Creole (yellow) cut in pieces

Four tender corn cobs chunk in items

1 cup cream

Salt to taste

The preparation is as follows:

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. The Creole potato may fade away, but this makes giving consistency and thickness to the key soup.

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