Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and pork pieces and brown them on all sides. Work in batches if necessary to avoid overcrowding the pot. Remove the browned meat and set aside.

Add the chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for another minute until fragrant.

Return the browned chicken and pork to the pot. Pour in the crushed tomatoes, diced tomatoes (with their juice), chicken broth, and water. Stir to combine.

Add the dried thyme, smoked paprika, cayenne pepper (if using), Worcestershire sauce, and the bay leaf. Season generously with salt and black pepper.

Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the meats are very tender. Stir occasionally.

During the last 30 minutes of cooking, stir in the frozen lima beans and frozen corn. Continue to simmer, uncovered, until the vegetables are tender and the stew has thickened to your desired consistency.

Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.