Colombian Chicken, Corn, and Potato Stew

Ingredients

• 2 pounds yellow-fleshed potatoes such as Yukon Gold
• 1 large white onion
• 3 tablespoons unsalted butter
• 1 ½ teaspoons freshly ground black pepper
• 3 ears corn
• ½ cup fresh cilantro leaves
• 1 ½ pounds russet (baking) potatoes
• + 8 more ingredients
• • 1 ¾ teaspoons salt
  • 1 3 1/2- to 4-lb chicken
  • 1 cup water
  • 3 tablespoons capers
  • 1 cup heavy cream
  • 3 California avocados
  • 6 cups chicken broth
  • 2 teaspoons dried oregano

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a p...

View full recipe at Epicurious