Carlos dario torres castilloBogot, ColombiaSantafereo
Ajiacopreparation1- 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.ingredients2 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 creamprocess for preparing the 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 deslan 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
