Simple & Savory Sancocho

Name: Simple & Savory Sancocho
Ingredients: 12 Skinless Chicken Thighs; 2 tablespoons Olive Oil; 1.5 Bag of whole carrots, 1/2 diced, 1/2 chopped in 2 inch pieces; 1.5 onion, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 tomato, diced; 1 small bunch cilantro, chopped with stems; 2 sweet potatoes, peeled, chopped; 3 ears of corn, quartered; 12 cups chicken broth; 3 avocados, sliced; 2 limes, cut in to wedges; salt to taste

14 ingredients

4 steps

Ingredients

12 Skinless Chicken Thighs
2 tablespoons Olive Oil
1.5 Bag of whole carrots, 1/2 diced, 1/2 chopped in 2 inch pieces
1.5 onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 tomato, diced
1 small bunch cilantro, chopped with stems
2 sweet potatoes, peeled, chopped
3 ears of corn, quartered
12 cups chicken broth
3 avocados, sliced
2 limes, cut in to wedges
salt to taste

Directions

1

In large pot, saute diced carrots with onion, garlic and thyme in olive oil on medium low heat until onion is translucent. Salt to taste.
2

Salt chicken and cook in carrot/onion mixture, working in two batches. When chicken is cooked through, remove from pot and set aside.
3

Add broth, tomato, cilantro chopped sweet potatoes, corn, and remaining chopped carrots to the pot, bring to a boil, and cook for 15 minutes.
4

Add chicken back to pot, cover and cook on low to further allow flavors to infuse. Serve in soup bowls with sliced avocados, a wedge of lime, and a dash of your favorite hot sauce.