Ajiaco (Potato, Corn, and Chicken Stew)

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