SOPAS
Ajiaco
|
ingredients:
• 16 cups water (can substitute 4 cups water 4 milk).
• 1 pound (500 gr.) Of
native potatoes, peeled and sliced.
• 2 pounds (1 kg) Paramuna
potato, peeled and sliced.
• 1 1/2 pound (750 gr.)
Savanna potatoes, peeled and sliced.
• 3 pounds (1 1/2 kg)
chicken breast (or two chickens despresados).
• 4 Ears tender pertidas into pieces.
• 3 stalks scallions.
• 4 cloves garlic, crushed.
• 1 bouquet guascas.
• 1 Branch of cilantro.
• 1 1/2 cups cream.
• 1 cup capers.
• 4 medium avocados, games.
• Salt and pepper to taste.
preparation:
Put the chicken breasts (or chicken), potatoes, green onions, salt and
pepper to cook in water mixed for about 45 minutes or 1 hour (until the meat
is tender and potatoes native and páramo, dissolved). Breasts are removed (or
dams) and onion. Broth are added to the pods, which have been cooked
separately and allowed to keep over low heat until the desired density. He
added guascas 5 minutes before serving.
If the chicken will be served boneless and shredded, add the chili sauce
at serving time or there are those who prefer it apart. If the dams are
intact, serving a portion on each plate. You can also serve meat mixed with
cream frayed, because they are better looking.
|
1 large chicken
1 onion, chopped
1 cup ripe tomatoes peeled and chopped
2 tablespoons butter
3 cloves garlic, minced
10 cups chicken broth
2 ears chopped
2 bananas, sliced green hartones
2 half-ripe bananas sliced hartones
2 yuccas, peeled and chopped
8 potatoes peeled savanna
chopped cilantro
color (optional)
salt, pepper and cumin, to taste
preparation
Marinate chicken 2 hours before starting the preparation with halfthe onion and tomato. In a skillet over medium heat, melt the butterand fry for 5 minutes remaining onion and tomato and garlic. Putchicken broth in a saucepan, add the hogao and kitchen. Add thechicken, the corn and green plantains. Cover and cook until meatbegins to soften chicken (1 hour). Cobs are removed. Are addedhalf-ripe bananas, yuccas, potatoes and season to taste. Adding more broth if necessary. Cover and continue cooking until everything is tender. Ears are returned to the pot, check seasoningand serve hot, sprinkled with cilantro. Serve with chili. Serves 6 people.
1 onion, chopped
1 cup ripe tomatoes peeled and chopped
2 tablespoons butter
3 cloves garlic, minced
10 cups chicken broth
2 ears chopped
2 bananas, sliced green hartones
2 half-ripe bananas sliced hartones
2 yuccas, peeled and chopped
8 potatoes peeled savanna
chopped cilantro
color (optional)
salt, pepper and cumin, to taste
preparation
Marinate chicken 2 hours before starting the preparation with halfthe onion and tomato. In a skillet over medium heat, melt the butterand fry for 5 minutes remaining onion and tomato and garlic. Putchicken broth in a saucepan, add the hogao and kitchen. Add thechicken, the corn and green plantains. Cover and cook until meatbegins to soften chicken (1 hour). Cobs are removed. Are addedhalf-ripe bananas, yuccas, potatoes and season to taste. Adding more broth if necessary. Cover and continue cooking until everything is tender. Ears are returned to the pot, check seasoningand serve hot, sprinkled with cilantro. Serve with chili. Serves 6 people.
No hay comentarios:
Publicar un comentario