Ingredients
- 1 tablespoon olive oil, divided
- 12 chicken thighs (about 3 pounds), skinned
- 1/2 cup chopped onion
- 1/2 cup thinly sliced carrot
- 3 cups fat-free, less-sodium chicken broth
- 1 cup fresh corn kernels (about 2 ears)
- 1 1/2 teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 2 1/2 cups finely shredded peeled baking potato
- 2 1/2 cups cubed peeled Yukon gold potato (about 1 pound)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon freshly ground black pepper
Description
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