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1
Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns.
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2
Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour.
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3
Remove from heat and allow the chicken to cool in its cooking liquid.
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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.
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5
Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot.
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6
Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes.
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7
Stir in the new potatoes and corn and simmer for an additional 20 minutes.
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8
Return the chicken to the pot, season with salt, if needed, and heat through.
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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.
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10
Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt.
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11
Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side.
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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.
