The Best Jamaican Brown Stew Chicken

Instructions

1. 1
   In a large bowl, combine chicken pieces, soy sauce, browning sauce, all-purpose seasoning, salt, black pepper, paprika, thyme, half the garlic, half the scallions, and half the onion. Toss well to coat and marinate at least 2 hours (overnight is ideal).
2. 2
   Heat 2 tablespoons of vegetable oil in a Dutch oven or large skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Brown chicken in batches, 2-3 minutes per side, and set aside.
3. 3
   Sprinkle brown sugar into the hot pan, let it melt slightly, then add the reserved onions, scallions, bell pepper, and remaining garlic. Sauté 2-3 minutes, scraping browned bits.
4. 4
   Add Scotch bonnet pepper, diced tomatoes, ginger, ketchup, allspice, and bay leaves. Sauté until fragrant, about 3 minutes.
5. 5
   Pour in reserved marinade and chicken broth, stir, and bring to a simmer. Add browned chicken pieces back to the pot.
6. 6
   Reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally. Remove lid and simmer 5-10 minutes more to thicken sauce.
7. 7
   Adjust seasoning to taste. Discard bay leaves and serve chicken hot with gravy spooned over rice. Garnish with more scallions or thyme if desired.