Ajiaco (Potato, Corn, and Chicken Stew)

Ingredients

• 1 tablespoon olive oil, divided
• 1 tablespoon fresh lime juice
• 1 teaspoon salt
• 1 teaspoon chopped fresh thyme
• ½ cup chopped onion
• 2 ½ cups finely shredded peeled baking potato
• ¼ cup chopped fresh cilantro
• + 8 more ingredients
• • 12 chicken thighs (about 3 pounds), skinned
  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 ½ teaspoons chopped fresh oregano
  • 2 ½ cups cubed peeled Yukon gold potato (about 1 pound)
  • ½ teaspoon hot pepper sauce
  • ¼ teaspoon freshly ground black pepper
  • ½ cup thinly sliced carrot

Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of chicken; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining oil and chicken. Remove from pan; cover and keep warm. Add onion and carrot to pan; sauté 2 minutes. Stir in b...

View full recipe at My Recipes