Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper.
Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes.
Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and garnish with Avocado Sauce.
Cut the avocados into quarters. Remove the seeds, peel and place in a mixing bowl. Mash with a potato masher or fork. Add the remaining ingredients and beat with a fork to mix thoroughly.
Copyright 1996, M.S. Milliken & S. Feniger, all rights reserved