Slow-Simmered Caribbean-Style Spicy Stew Chicken

In a bowl, mix the Bone-in, Skin-on Chicken Thighs (2 lb) with Salt (1 tsp), Ground Black Pepper (1/2 tsp), Paprika (1 tsp), Ground Allspice (1 tsp), Dried Thyme (1 tsp), Garlic (3 cloves), Onion (1/2), Scotch Bonnet Pepper (1/2), Soy Sauce (1 Tbsp), and Juice of Lime (1/2). Cover and let it marinate for at least 30 minutes (or overnight for max flavor).

Heat Vegetable Oil (2 Tbsp) in a large pot over medium heat. Add Brown Sugar (2 Tbsp) and let it melt, stirring occasionally, until it turns dark brown and bubbly (this creates the signature browning flavor!). Be careful—it caramelizes fast!

Add the marinated chicken to the pot (reserve the marinade) and sear until each piece gets a nice golden brown color. Stir well so all the flavors mix.

Pour in the reserved marinade, Chicken Broth (1 cup) (or broth), Tomato (1), Green Bell Pepper (1/2), Red Bell Pepper (1/2), Carrot (1), and Spring Onions (2). Stir in Ketchup (1 Tbsp). Bring to a boil, then reduce heat to low and let it simmer for 40-50 minutes until the chicken is tender and the sauce thickens.

Taste and adjust seasoning if needed. Serve over fluffy rice, with a side of fried plantains or steamed veggies.