1. Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns. 2. Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour. 3. Remove from heat and allow the chicken to cool in its cooking liquid. 4. Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass. 5. Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot. 6. Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes. 7. Stir in the new potatoes and corn and simmer for an additional 20 minutes. 8. Return the chicken to the pot, season with salt, if needed, and heat through. 9. Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that. 10. Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt. 11. Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side. 12. NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
