In a large heavy casserole, combine 9 cups chicken stock with 1 thinly sliced large onion, 5 smashed and peeled garlic cloves, 1 large bunch of cilantro (about 6 ounces, tied together with string) and 1/2 teaspoon crushed cumin.

Crumble in a large pinch of saffron threads and bring to a boil.

Reduce the heat to low, season the stock with salt and pepper and simmer for 10 minutes.

Add the 8 pieces of chicken (3 pound chicken cut) and simmer for 15 minutes, without boiling the stock.

Add the chicken breasts and simmer until all of the meat is cooked through, 10 to 12 minutes longer.

Remove the chicken from the casserole and let cool.

Discard the tied cilantro bunch.

Skin the chicken and, if desired, pull the meat off the bones.

Skim the fat from the soup.

Twenty minutes before serving, bring the soup to a simmer.

Add 3/4 pound potatoes, 3/4 pound yuca, 3/4 pound carrots and 1 green plantain and simmer over moderate heat for 12 minutes.

Add 2 ears of corn and the cooked chicken and simmer until all the vegetables are tender, about 8 minutes longer.

Season generously with salt and pepper.

Ladle the stew into large bowls, garnish with the 1 sliced avocado and serve.