Place the whole chicken in a large pot (6-8 quart).

Add 2 quarts of water, 2 cups of reduced-sodium chicken broth, chopped white onion, 1 tablespoon of dried guascas or oregano, and 1 1/2 teaspoons of salt.

Bring the mixture to a boil, skimming off any foam that forms on the surface.

Reduce the heat to low, cover the pot, and simmer until the chicken is cooked through (about 30-40 minutes).

Transfer the cooked chicken to a plate and allow it to cool slightly, reserving the broth in the pot.

Add the quartered or grated russet potatoes (if using) to the reserved broth.

Simmer uncovered, stirring occasionally, until the potatoes are falling apart and beginning to thicken the broth. Mash if necessary (20-30 minutes).

Peel the Yukon Gold and boiling potatoes, then cut them into 1-inch pieces.

Add the diced potatoes to the pot and simmer covered, stirring occasionally, until they are almost tender (10-15 minutes).

Add the corn (cut into 1-inch rounds or kernels), 1/4 cup of chopped cilantro, and 1 teaspoon of coarsely ground black pepper to the pot.

Simmer the mixture covered, until the corn is tender (5-10 minutes).

While the corn is cooking, coarsely shred the cooled chicken, discarding the skin and bones.

Add the shredded chicken to the stew and cook, stirring occasionally, until the chicken is heated through.

Season the stew with additional salt to taste.

Serve the stew hot with bowls of crema, drained capers, cubed avocados, and remaining 1/2 cup of cilantro, allowing individuals to add them as desired.