-  6 pieces chicken, skinless
-  3 ltrs chicken stock
-  10 big potatoes, diced
-  3 corn cobs, halved
-    cumin and salt powder
-  capers
-  cream
-  Guascas (especial herb)
-  salt to taste
-  avocado
-  white rice, cooked
Leave 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.

Tip: In some countries Guascas are unavailable. You can give this soup a special taste by replaycing with 1/2 cup basil leaves, finely chopped.

Close Window