Place the diced chicken into a bowl and pour the sofrito and Sazon seasoning over it. Mix to combine and set aside.
Heat a large pot or Dutch oven over medium heat, then add oil and diced ham/sausage.
Bring the mixture to a boil, then add the yautia, ñame, yuca, green plantains, chicken bouillon, culantro/cilantro and bay leaves. Reserve the pumpkin/squash and corn.
Serve with sliced avocado and white rice
If desired, you can make plantain dumplings for your sancocho. Remove the cooked plantains from the sancocho. Mash the cooked plantains with a pilon or potato masher until smooth. Grab about 2 tablespoons of the mashed plantain (will be hot), and form it into a ball with your hands. Continue with the rest of the mashed plantain mixture. Drop the plantain balls back into the sancocho.