6 pieces chicken, skinless
- 3 ltrs chicken stock
- 10 big potatoes, diced
- 3 corn cobs, halved
- cumin and salt powder
- Guascas (especial herb)
- salt to taste
- white rice, cooked
chicken marinating overnight with cumin. In 1 ltr stock cook chicken
and corn until tender. Then shred chicken and leave it aside with corn.
Add 2 more ltrs stock and potatoes. Cover and simmer. When potatoes are
soft, crush them to thicken soup and put in chicken, corn, 1/2
pack Guascas and salt, cover and simmer again for 10 min.
When served, add capers and cream.
You can eat this soupt with white rice and avocado.
In some countries Guascas are unavailable. You can give this soup a
special taste by replaycing with 1/2 cup
basil leaves, finely chopped.