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The ingredients needed to cook Ajiaco | Chicken Creamy Soup:

1. Get 3 pounds chicken breast
2. Use 3 teaspoons vegetable oil
3. Take 3 minced garlic cloves
4. Use 1/2 chopped medium onion
5. Get 10 "papa criollas" (petite)
6. Use 3 Yukon gold potates or "papa amarilla", peeled & cut in 4
7. Provide 2 Russet or white potatoes, peeled & cut in 4
8. You need 5 fresh corns, cut in 2 pieces
9. Provide 1/2 cup chopped cilantro
10. Use 1/2 cup guascas
11. Take 1 bunch scallions, chopped
12. Take 10 cups chicken broth
13. Get 5 cups water
14. You need 1 teaspoon a dried oregano
15. Take 1 cup heavy cream
16. Provide 1/2 cup capers
17. Prepare 3 avocados (optional)
18. Get to taste Salt and black pepper

Steps to make Ajiaco | Chicken Creamy Soup:

1. Place the chicken breast (in strips), chicken broth, water, garlic, onion, cilantro, scallions, oil, and salt and pepper into a large pot. Boil them over medium-high heat for about 35mins, or until the chicken is cooked and tender.
2. Add to the pot the three types of potatoes (yellow, white, and creole), and guascas. Cook for 20mins more. Make sure that the “papa amarilla” has melted with the soup.
3. Correct with salt and pepper as needed. Add the cilantro and oregano on top. Serve it with capers, heavy cream, and pieces of avocado on the side.

Another thank you to our reader, herewith some tips of preparing food safely.

It is very important to prepare food safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful germs.

Wash your hands

Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly with soap and warm water:

Before beginning to prepare food After touching raw foods such as poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets

Don’t forget to wash your hands thoroughly too, because wet hands spread bacteria more readily. Maintain worktops clean

Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.

You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food

Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread very easily by touching:

other foods worktops chopping boards Knives

You should keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any bacteria that get onto the meals won’t be murdered.

To help stop bacteria from spreading:

Do not let raw food like fish, poultry or veggies touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first

Buy raw fish or meat and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods

Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging

Check the label

It’s important to read food labels to be sure everything you are likely to use was saved correctly (according to any storage instructions) and that none of the food is past its’use by' date.

Food that goes off quickly usually has storage instructions on the tag that state just how long you can keep the food and if it must go in the fridge.

This kind of food often has special packaging to help keep it fresh for more. But it will go off quickly as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will maintain once the packaging has been opened. For instance, you might see’eat in two days of opening' on the tag. Use by dates

You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it may contain dangerous bacteria. Best before dates

When this date runs out, it does not indicate that the food will be harmful, but its flavour, colour or texture may start to deteriorate.

An exception to that is eggs, that have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you sick.

If you plan to use an egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a walnut.

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