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Adapted from savor paradise recipe
Clean bird and take gizzards out
Pat bird dry
Rub a generous amount of Goya adobo seasoning to cover entire bird
Add olive oil to an 8-qrt pan to coat the bottom
Turn stove on high, once oil is hot, carefully add the whole chicken
Leave the chicken for 2 minutes
Turn the chicken over (I started with the chicken upside down, so you only have to flip the chicken once)
Cook the chicken for another 2 minutes
When chicken is golden, begin adding the rest of the ingredients.
Add bone-broth, half of the chicken broth, tomato sauce,
Packets of sazon, oregano and cilantro.
After 20 minutes add potatoes and butternut squash,
Add the carrots after 10 minutes
Add onion after 10 minutes
Turn chicken on its side. In a separate pot cook pasta to Al dente, drain rinse and set aside
In 10 minutes check chicken
Make sure the chicken has an internal temp of 165 F degrees
When cooked take chicken out of the soup and onto a cutting board
Cut chicken off bone and add back to pot in large chunks
Add remaining chicken broth if needed
Add salt to taste
Add noodles to serve