Puerto Rican Chicken Gumbo

In a large saucepan or stockpot over medium-high heat, warm the vegetable oil until hot. Add the carrots, celery, bell peppers, and onions, and sauté until the onions are translucent, about 5 minutes.

Add the chicken and sauté until almost cooked through, about 3 minutes. Stir in the okra, scallions, potatoes, chicken stock, hot sauce, and seasonings. Bring to a boil over high heat.

Reduce the heat to medium and simmer uncovered for 30 minutes, or until the potatoes are tender. Serve over hot, white rice.