2 tablespoons olive oil
1 4-pound chicken, preferably organic, quartered
1 large yellow onion, cut into ½-inch dice
2 large carrots, cut into ½-inch dice
4 medium celery stalks, cut into ½-inch dice
1 medium red bell pepper, cored, seeded, ribbed, and cut into ½-inch dice
1 medium yuca, peeled and cut into ½-inch cubes, or use frozen yuca
1 large sweet potato, peeled and cut into ½-inch cubes
1∕8 teaspoon ground cumin
1∕8 teaspoon ground achiote
8 cups water or low-sodium chicken or vegetable broth
1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced, or a few shakes of Tabasco (optional)
3 garlic cloves, minced
1 tablespoon fresh oregano leaves, chopped
kosher salt
freshly ground black pepper
lime halves, for serving