ACT 6.

INGLES 2

PRESENTADO POR:

JORGE LEONARDO VARGAS PEREZ

CÓDIGO: 1.057.582.547

TUTORA:

YIRA IBARRA

GRUPO:

90021_80

UNIVERSIDAD NACIONAL ABIERTA Y A DISTANCIA UNAD

CEAD SOGAMOSO

ABRIL 28 DE 2015

ANDEAN REGION

typical dish:

Ajiaco

This dish Santafereño origin, is popular in Colombia and has become an indispensable icon of gastronomy in Bogotá: The Capital. And this thanks to delicious flavor that characterizes and mixing ingredients popular in the region.

ingredients:

Recipe for 5-6 servings

Preparation time: 45 minutes approximately

2 chicken breasts

½ kilo of potatoes sabanera

½ kilo of potatoes sabanera

1 kilo of potato native

4 ears

1 bunch guascas

1 jar of pickled capers

1 box of cream

1 cube of chicken stock

2 large ripe avocados

Salt to taste

preparation:

Cut cobs into medium pieces (4 pieces per ear) and put them to cook in water with a little salt over high heat in a medium saucepan - big half full (approximately 2 liters of water). Add the chicken stock cube.

Peel and slice the potatoes and add half of the same preparation. Next, peel the native potatoes, cut into halves and add.

At this point in the preparation wash well and we add the guascas.

Wash well the chicken breasts and put them to cook in with the other ingredients.

When the chicken is cooked we remove the preparation and add the other half of the potatoes. We lower the cooking temperature by half.

crumble the chicken and add it again when the ajiaco preparation is thick.

The dish originally served in pots, but we can do it in soup plates. Set the table with capers, cream and avocado slices.

We can accompany this dish with white rice potions.

When do people in the region eat this plate?

mainly on family gatherings

What drinks go well with that plate?

is accompanied with lemonade, natural juice and beer