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Ajiaco (Spanish pronunciation:) is a soup common to Colombia, Cuba, [1] and Peru. [2] Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas.
In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas. [2] In Cuba, it is a hearty stew made from beef, pork, chicken, vegetables, and a variety of starchy roots and tubers classified as viandas. [3] Açorda: Portugal ...
It is a corn, beans, zapallo, and potato stew. Mondongo is a very filling traditional Colombian soup, containing a bit of almost everything. The base is made of diced tripe, to which are added several vegetables such as peas, carrots, onions, potatoes, and tomatoes, along with garlic, cilantro, and chicken, beef, and/or pork. [13]
Photo courtesy of Blue Apron. This recipe breathes new life into dinnertime favorites — in this case, boneless chicken breast and green beans — with a simple Peruvian flavors.
Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly.
Next, you'll brown the chicken and potatoes on the stovetop in the oven-safe dish or pan of your choice. Lastly, prepare to pour the lemon mixture over the pan and pop it in the oven to bake for ...
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
Place all ingredients but the salt and pepper, and herbs in a slow cooker lined with a slow cooker liner on low heat for 6 hours. Before serving, season with salt and pepper.
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