Ajiaco (Potato, Corn, and Chicken Stew)

Ingredients

• 2.5 cups baking potato shredded peeled finely
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup carrots thinly sliced
• 3 pounds chicken thighs 
• 3 cups less-sodium chicken broth fat-free
• 0.3 cup cilantro leaves fresh chopped
• 1 cup corn kernels fresh ( 2 ears)
• 1 teaspoon thyme leaves fresh chopped
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil divided
• 0.5 cup onion chopped
• 1.5 teaspoons oregano fresh chopped
• 0.5 teaspoon pepper sauce hot
• 1 teaspoon salt 
• 1 pound yukon gold potatoes cubed peeled

Equipment

• frying pan
• dutch oven

Directions

1. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
2. Add half of chicken; cook 5 minutes, browning on all sides.
3. Remove chicken from pan. Repeat procedure with remaining oil and chicken.
4. Remove from pan; cover and keep warm.
5. Add onion and carrot to pan; saut 2 minutes. Stir in broth, corn, oregano, and thyme; bring to a simmer. Stir in baking potato and chicken; cover and simmer 20 minutes, stirring frequently to keep potato from sticking to pan.
6. Add cubed potato; cover and simmer 20 minutes, stirring frequently. Stir in the cilantro and remaining ingredients, and cook, uncovered, 5 minutes, stirring frequently.