Step 1: Wash the chicken with lime juice and pat dry. Season with black pepper, smoked paprika, bouillon cube, adobo powder, and salt. Set aside.
Step 2: Heat olive oil in a large pot. Fry a few slices of the white onion until fragrant, then add the chicken and sear until golden brown on all sides. Remove the chicken and set aside. (You can adjust the oil as needed for the next step.)
Step 3: In the same pot, add the chopped tomatoes, yellow onion, red onion, and red bell pepper. Sauté until soft and translucent.
Step 4: Stir in the tomato paste and green seasoning blend. Cook for a few minutes until combined and fragrant.
Step 5: Add the bouillon cube, salt, and black pepper. Pour in the water and adjust seasoning if needed.
Step 6: Add the yuca, okra, carrots, and potatoes. Return the chicken to the pot, ensuring it’s submerged in the sauce.
Step 7: Let the dish simmer on medium-low heat until the chicken and vegetables are tender. Optional tip: If you prefer a thinner sauce, you can add more water towards the end of cooking. If you like a thicker sauce, leave it as is as it will naturally thicken as it simmers.
Step 8 (Optional): In the last 12 minutes of cooking, stir in the small pasta shells if desired.
Step 9: Serve hot with steamed white rice. 🥰
