Clean/trim the fat and skin off the Chicken (3 pound) and get ready to season. In a large bowl add the chicken, Onion (1/2), Tomato (1/2), Green Caribbean Seasoning (1 tablespoon), Scotch Bonnet Pepper (1/4), Worcestershire Sauce (1 teaspoon), Ketchup (1 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon). Stir well and allow to marinate for a couple of hours in the fridge.
Heat the Vegetable Oil (1 teaspoon) in a heavy dry pot on a medium high heat, then add the Brown Sugar (1 tablespoon) and stir. It will go frothy, then start going darker in color. As it gets to a deep amber color, it’s time to start carefully adding the seasoned chicken to the pot. It's ok if the marinade goes in too.
Stir well to coat the chicken pieces with the caramelized sugar, reduce the heat to medium and cover the pot. Allow to cook for about 5 minutes. Then uncover and crank up the heat to burn off the accumulated liquid. This will give the chicken a lovely color and infuse it with that ‘stew’ flavor. At this time you can also add the Mushroom (0.5 pound) to the pot.
With the heat on high it will take about 5 minutes to burn off the liquid. Be sure to stir so it doesn’t burn.
Swish around the Water (1/2 cup) in the same bowl you marinated the chicken in to pick up any remaining marinade, then add it to the pot along with the Coconut Milk (3/4 cup). Stir and make sure to bring up any bits stuck to the bottom. Bring to a boil, then lower to a simmer with the lid on.
After another 8-10 minutes and the chicken should be fully cooked. Remove the lid and crank up the heat to help thicken the gravy to your liking. This is also when you’d taste for Salt (2/3 teaspoon) and adjust.
Add the Green Olives (1 cup) and Fresh Parsley (2 tablespoon) at this point. Continue to cook for another 3-5 minutes to thicken up nicely. You’re done! Serve alone or with rice.