AJIACO

• 7 cups water
• 1/2 each tomatoes chopped without skin
• 3 stalks onions chopped
• 2 cloves garlic
• 2 each chicken breasts
• 2 pounds potatoes peeled and sliced
• 2 pounds potatoes Creole (yellow), cut in pieces
• 4 each corn cobs tender, chunk in items
• 1 cup cream
• 1 x salt to taste

1. Heat the water in a large pot, add tomato, onion, garlic, salt and chicken.
2. Cook for 15 minutes from when it starts off steam.
3. Remove chicken, let cool a little and slice it.
4. Reserve it.
5. Add the corn cobs and potatoes and let cook for 10 minutes from when it starts off steam.
6. It is possible that the Creole potato fade away, but this is what makes giving consistency and thickness to the soup that is key.
7. Serve and decorate with sliced chicken and cream.
8. The result will be this:
9. Really hope you enjoy it and sometime you can do it directly from my city.
10. Victoria Guzman An expert in good food and cooking My Website: www.
11. recipesdrinksandfood.
12. com

water, tomatoes, stalks onions, garlic, chicken breasts, potatoes, potatoes, corn cobs tender, cream, salt

Taken from recipeland.com/recipe/v/ajiaco-48869 (may not work)