Simple & Savory Sancocho

• 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

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.

chicken, olive oil, carrots, onion, garlic, thyme, tomato, cilantro, sweet potatoes, corn, chicken broth, avocados, wedges, salt

Taken from food52.com/recipes/68992-simple-savory-sancocho (may not work)