Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.
Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.
Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt and black pepper. Cook for about 15 minutes.
Add the cooked chicken, peas and carrots. Transfer the chicken mixture to the mashed potatoes bowl and mix well to combine.
Break small portions of the dough, about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle. Remove the top plastic and place 1 tablespoon of the filling in the center of each. Place another circle on top to enclose the filling.
Tightly seal the edges by crimping with the tines of a fork or using your fingers.
Fill a large pot with vegetable oil and heat over medium heat to 360° F.
Carefully place 2 or 3 pasteles at a time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the pasteles to a plate lined with paper towels. Serve with aji and lime wedges on the side.