Hearty Ajiaco: Colombian Chicken and Potato Stew

Ingredients

• 2 large chicken breasts (bone-in and skin on, about 1 1/2 pounds)
• 1 large yellow onion (roughly chopped)
• 5 cloves garlic (roughly chopped)
• 1 tablespoon coarse salt
• 1 tablespoon freshly ground pepper
• 2 tablespoons olive oil
• 4 cups chicken stock
• 1 1/2 pounds mixed potatoes (red, Yukon gold, and russets; peeled and cut into bite-size chunks)
• 2 to 3 ears fresh corn (cut crosswise into quarters, or 1 1/2 cups frozen corn kernels)
• 1 bunch fresh cilantro (with stems, washed well and tied with twine)
• 1 bunch green onions (washed and tied with twine)
• 2 tablespoons dried guascas
• For Topping:
• 2 avocados (pitted, peeled, and thinly sliced)
• 1/2 cup Crema Mexicana (or sour cream or creme fraîche )
• 1/2 cup cilantro leaves (chopped)
• 2 tablespoons capers (drained, chopped)

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