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Put the chicken in a large saucepan with the stock and the garlic. Bring to a simmer. Then cook, without letting it boil, for 50-60 minutes or until the chicken thigh feels tender when pierced and the leg will wobble.
Lift out the chicken and set aside. When it’s cool enough to handle, remove the skin and bones and cut the flesh into large chunks.
Cover the chicken with an upturned bowl while you continue with the soup.
Add both types of potato and the guascas to the stock. Simmer until the Maris Piper potatoes are breaking up, about 20 minutes.
Then add the corn and cook for 10 minutes.
Add the spring onions and chopped coriander. Taste and add salt and black pepper to taste.
Return the chicken to the pan and gently reheat.
Serve each person, making sure everyone gets broth, chicken, corn and potato.
Serve the ajiaco with cream, capers and avocado slices on the side.