Download ImageIngredients2 large chicken thighs or breasts (bone in & skin on)1 large yellow onion (coarsely chopped)5 cloves garlic (minced)1 tbsp salt1 tbsp freshly ground black pepper2 tbsp olive oil4 cups chicken stock500 g potatoes of choice (red, Yukon Gold, russet etc – peeled & cut into bite sized chunks)2 corn on the cob (quartered) or 1 cup frozen corn kernels1 bunch fresh cilantro1 bunch spring onions2 tbsp dried guascas or oreganoStepsPlace chicken in a glass or ceramic dish, top with onion, garlic, salt & pepper, cover & chill in the refrigerator overnight.Heat olive oil in a pot over medium high.Add chicken, together with the aromatics in the container, brown for 5 mins on each side.Add chicken stock & bring to a boil.Lower heat to medium low, cover & simmer for 30 mins.Transfer chicken onto a plate, when cool enough to handle, separate chicken meat from skin & bones, shred into bite sized strips.Place potatoes into the soup pot, cook for 5 mins, add corn cilantro, spring onions & dried oregano. Simmer, covered, for 20 mins, or until potatoes are tender but not overcooked.Remove cilantro & spring onions, return chicken to the pot, simmer for 5 mins until chicken is warmed through.Taste to adjust seasoning, ladle soup into individual bowls, garnish with chopped herbs & serve immediately. Source : www.instagram.com