Cazuela De Elsa

• 2 medium carrots, peeled, halved lengthwise, and cut across into 2-inch (5-cm) lengths
• 1 medium yellow onion, cut into 1-inch (2.5-cm) wedges
• 1 medium sweet potato, peeled and cut across into 1/4-inch (.5-cm) slices
• One 2 1/2 to 3-pound (1.1-to 1.4-kg) chicken, cut into 14 serving pieces ; wing tips and backs reserved for stock)
• 6 medium cloves garlic, smashed and peeled
• 4 teaspoons kosher salt, or to taste
• 1 large green bell pepper, cored, seeded, deribbed, and cut into 2-inch (5-cm) pieces
• 1 medium tomato, cored and cut in 2-inch (5-cm) chunks
• 2 ears corn, shucked, silk removed, and cut across into 2-inch (5-cm) rounds
• 1/4 cup (10 g) finely chopped cilantro
• Freshly ground black pepper, to taste

1. In a tall narrow stockpot, bring the carrots, onion, sweet potato, chicken, garlic, salt, and 5 cups (25 l) water to a boil.
2. Lower the heat and simmer for 15 minutes.
3. Stir in the bell pepper, tomato, and corn.
4. Cover.
5. Bring to a boil.
6. Lower the heat and simmer, partially covered, for 5 minutes.
7. Stir in the cilantro and pepper.
8. Simmer for 2 more minutes.

carrots, yellow onion, sweet potato, chicken, cloves garlic, kosher salt, green bell pepper, tomato, corn, cilantro, freshly ground black pepper

Taken from www.cookstr.com/recipes/cazuela-de-elsa (may not work)