Add all the adobo spices together in a bowl and mix well. Do the same with the sazon. Then season the chicken thighs and pork bones with adobo, sazon, salt, and pepper.

Drizzle olive oil in a large Dutch oven and sear the pork bones and chicken on both sides until the outside is golden brown. Then add sausage and sear on both sides.

Make the sofrito. To a food processor, add a bunch of fresh parsley, onion, garlic cloves, jalapeno, and bell peppers. Blend until well combined but still has some texture.

Add 2 heaping tablespoons of sofrito to the pot, stirring to coat everything. Add 8 cups of water and 2 chicken bouillon cubes (or a few teaspoons of concentrated stock) and stir everything together. Bring the stew to a boil and then simmer for about 20-30 minutes or until the chicken cooks through.

While the stew simmers, prep the vegetables. Yucca has a very thick, waxy exterior, so take your time peeling it and cut it into large 1-2 inch pieces. Do the same with the plantain, butternut squash, and corn.

Add yucca, plantains, and corn to the pot and continue cooking the stew for 10 minutes until they begin to soften. Then add the butternut squash and a handful of fresh cilantro. Season with salt and pepper and taste for seasoning. Place a lid on the pot, leaving it slightly open, and continue to cook the stew for another 20-30 minutes or until all the vegetables are cooked through and tender.

Serve stew with sliced avocado, fresh cilantro, and rice (optional).