Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks, cleaned
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 stalks scallion, bruised and chopped
  • 1 tbsp dried thyme
  • 1 tsp ground allspice (pimento)
  • 1 tsp black pepper
  • 1.5 tsp sea salt
  • 1 tbsp browning sauce
  • 1 tbsp Worcestershire sauce
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 2 medium carrots, sliced into coins
  • 1 large tomato, chopped
  • 2 cups chicken stock
  • 2 tbsp tomato ketchup
  • 1 whole Scotch Bonnet pepper
  • 2 tbsp vegetable oil

Instructions:

  1. In a large mixing bowl, combine the chicken pieces with garlic, ginger, scallions, thyme, allspice, black pepper, sea salt, browning sauce, and Worcestershire sauce. Massage the marinade into the meat and refrigerate for at least 30 minutes.
  2. Heat vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Remove chicken from the marinade, wiping off excess aromatics (save the marinade), and sear chicken pieces in batches until a deep mahogany crust forms on all sides.
  3. Remove chicken and set aside. In the same pot, add the onion, bell pepper, carrots, and tomato. Sauté for 3-5 minutes until the vegetables soften and release their juices.
  4. Return the chicken to the pot. Pour in the chicken stock, the remaining marinade, and ketchup. Stir to combine and deglaze the bottom of the pot.
  5. Place the whole Scotch Bonnet pepper on top of the liquid. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes until the chicken is tender and the sauce has thickened into a velvety gravy.
  6. Remove the lid and continue to simmer for another 15 minutes. Watch for the sauce to coat the back of a spoon.
  7. Remove the whole Scotch Bonnet pepper before serving to prevent excess heat. Let the stew rest for 10 minutes before serving. Serve hot over rice and peas.