Chicken Allison - Tasty tomato sauce with sauteed carrots and chicken

Good day all! This is a fun dish that takes a bit more time to cook than many of those that I've posted recently, but it's a lovely dish that I hope you enjoy. This recipe started off as a variation of chicken cacciatore. It's evolved so much that it's nothing like cacciatore anymore!
The story: while planning Saturday night dinner at my brother in laws house, he and his wife wanted to make cacciatore. Unfortunately, my wife isn't fond of mushrooms. My brother in law was inspired. He subbed out the mushrooms and subbed in sautéed carrots. This was the genesis of what this dish ultimately became. And, since it's inspired by my wife, it's now called Chicken Allison.
Sauce:
2 large onions, diced
~2 tablespoons butter
~ 1 tablespoon avocado oil
~ 8-10 ounces of fresh carrots, peeled and cut on a bias to ~ 1/4 inch thickness
2 * 28 ounce cans of whole, peeled tomato
1 large jar of passata (good quality tomato puree)
2 * 6 ounce cans of tomato paste
~ 4 cloves of fresh garlic, squished
~ 1 teaspoon of Goya Complete Seasoning
~ 1.5 tablespoon salt
~ 1/2 teaspoon fresh cracked pepper
~ 2 tablespoons of fresh basil, fine chop
Heat up a large pot and drop in butter and oil
Once hot, add diced onion.
Cook for ~ 3 minutes, then add sliced carrots
Cook for ~ 10 minutes, then add garlic
Cook for ~ 2 minutes and drop in all of the tomato products
Stir regularly over medium heat while you get the chicken going.
Chicken:
cut up chicken into bite sized pieces (or not, up to you how you want to enjoy your chicken)
Season chicken with a mix of salt, pepper, Goya Complete seasoning, granulated garlic, and granulated onion
~ 2 tablespoons of butter
~ 1 tablespoon of avocado oil
Heat up the pan and add the butter and oil
Drop in the seasoned chicken and sautee until it is most of the way done
Add chicken to tomato sauce and stir well to integrate.
Lower heat on the sauce to low
Add a lid, but keep it cracked so that some steam can escape.
Continue stirring every 5 - 10 minutes over low heat to keep the sauce from sticking for another ~ 45 minutes.
Add chopped fresh basil and stir.
Taste, and adjust seasoning as needed.
You're now ready to enjoy Chicken Allison!
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