Brown Stew Chicken

Thoroughly clean the chicken with lemon and vinegar.

Dice the onion and bell pepper, chop the spring onions and scotch bonnet, and mince the garlic and ginger.

In a bowl, season the chicken with salt, black pepper, all‑purpose seasoning, onion powder, garlic powder, all‑spice powder, brown sugar or browning, and green seasoning.

Add all of the prepared vegetables and fresh thyme to the bowl and combine well with the chicken.

Marinate for 1 hour, preferably up to 6 hours or overnight.

In a large pot, heat oil with brown sugar until it becomes liquid and caramelised.

Add the chicken to the pot and brown in batches for 10‑15 minutes until well browned.

Return all the chicken and its marinating vegetables to the pot and stir for about 5 minutes.

Pour hot water into the pot until the chicken is completely covered and simmer for 45 minutes to 1 hour.

Add a few bay leaves and a whole scotch bonnet while simmering.

After 35‑40 minutes of simmering, stir in ketchup and mix well.

Continue to simmer for another 15 minutes until the stew thickens.

Serve the brown stew chicken with rice and optionally plantain and coleslaw.

Enjoy!