- 1 (3½- to 4-lb) chicken, cut into 8 serving pieces
- 1¾ teaspoons salt
- 1½ teaspoons black pepper
- 3 tablespoons unsalted butter
- 1 large white onion, finely chopped
- 2 teaspoons dried oregano, crumbled
- 1½ lb russet (baking) potatoes
- 6 cups chicken broth
- 1 cup water
- 2 lb potatoes, peeled, cut into ½-inch cubes, and covered with water in a bowl
- 3 ears corn, cut crosswise into 1-inch pieces
- ½ cup chopped fresh cilantro leaves
- 1 cup heavy cream
- 3 tablespoons drained capers
- 3 avocados, quartered, pitted, peeled, and cut into ½-inch cubes
- Pat chicken dry and season with ¾ teaspoon salt and ½ 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 plate.
- Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
- Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water.
- Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
- Transfer chicken with tongs to a cutting board to cool.
- Drain cubed yellow potatoes and add to pot.
- Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
- Add corn and simmer, covered, until tender, 5 to 10 minutes more.
- While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
- Add meat to pot and heat through.