In a deep pot with some oil and butter, lightly stir fry the onion, 1/2 dried cilantro, 1/2 dried Guascas and liquid vegetable stock with a sprinkle of salt and pepper stirring until soft.

Add the the whole chicken filets and brown them adding extra butter or oil if needed.

Add the potatoes cut in thin slices, the remaining cilantro and guascas, water and salt to taste. Bring to a boil and let it simmer until the potatoes melt. If the corn is fresh add now, if it is precooked separate the corn from the cob. Set the corn aside and add the cob the the pot to give corn flavour to the soup. Cook for approximately 30 minutes.

Stir vigorously but carefully in order to get the potatoes to blend into the soup and simmer for 5-10 mins.

Take the chicken out, shred it and put it back in the pot. If the soup is not thick enough you can finely grate 2-4 extra potatoes and add it to the soup and cook for 10 minutes more.

If your corn was fresh you can separate the kernels from the cob if you prefer ( I certainly do!) add it to the soup and do a final taste for seasoning and serve. If your corn was precooked and have corn set aside, add it now and let simmer for a couple of minutes.

Serve with chopped fresh coriander, chopped capers and a dollop of double cream white rice and avocado.