Food

My favorite food is Ajiaco

It's a soup traditional in Bogota, it served in a bowl of mud

Ingredients 

• 3 pounds chicken breasts 
• 16 cups water 
• Four corncobs into pieces
• 2 pounds of regular potatoes peeled and cut 
• 1 pound of creole potatoes peeled and cut 
• 1 sprig of coriandrum
• 1 bunch guasca 
• 4 cloves garlic, crushed 
• 3 stalks scallions 
• 1 cup capers 
• 1 ½ cup heavy cream 
• 4 medium avocados games 
• Salt to taste 

 Preparation 

Breasts, potatoes, green onions, salt and pepper to cook in water for about 45 minutes (until the chicken is tender and normal potatoes, Creole, are dissolved) they are set. 
The chicken and onion are taken; And the broth are added cobscorn that have been cooked separately and allowed to keep simmering until the desired density. Then add the guascas 5 minutes before serving. 
Should you serve chicken is frayed, it should be added when serving. And in case it is full dam, must serve a portion on each plate. You can also serve the frayed meat mixed with cream, and so give a better appearance. 
The dish is accompanied with avocado; capers and cream are served separately for each person to be served at home. The corncobs are served whole or shelled with ajiac