Sancocho de Gallina (Chicken Soup)

Sancocho de Gallina (Chicken Soup)
Serves 6-8

1.5 lbs chicken thighs, cubed
1 small onion, diced
1 red pepper, diced
5 cloves garlic, minced
1 packet sazon
6 cups chicken stock, plus 1c or so water
1.5 lbs yucca, chunked
2 green plantain, chunked
1 cob's worth of corn niblets
cornstarch slurry
1 florida avocado or 2 haas avocado, cubed
juice of 1 lime
cilantro

Saute the onion/pepper/garlic (sofrito) until done. Season with salt and pepper. Add the chicken and brown.
Deglaze with the stock, and add sazon and yucca and water if necessary to cover. Bring to a boil and simmer 10 minutes.
Add the plantains and water if necessary and simmer 20 minutes or until yucca and plantains are almost done. Add corn and cook another few minutes.
Add rest of ingredients as garnishes. Thicken up some with slurry if desired.