Foolproof Caribbean Stew Chicken

Place the Bone-In Chicken Thighs (3 lb) in a large bowl. In another bowl, mix the Fresh Ginger (1 in) , Ketchup (1 1/2 Tbsp) , Garlic (3 cloves) , Brown Sugar (1 1/2 Tbsp) , Dark Soy Sauce (1 Tbsp) , Worcestershire Sauce (1 tsp) , Water (1/4 cup) and Scotch Bonnet Pepper (1/2) . Pour half of the marinade over the chicken and mix. Marinate for about 30 minutes for best results.

Heat a heavy/wide pan on a medium-high flame, then add the Vegetable Oil (1 Tbsp) . Add the seasoned chicken to the pan and brown while the liquid evaporates. Don’t place a lid on the pan. The idea here is to develop some color by burning off all the liquid. It will take about 12-15 minutes to burn off all the liquid and get the chicken a nice color.

In the same bowl you marinated the chicken in, swish around Water (3/4 cup) , then add it to the pan with the now browned chicken along with the 1/2 marinade we reserved. Top it with the Salt (1/2 Tbsp) , Freshly Ground Black Pepper (1/4 tsp) , Scallions (1 bunch) , Fresh Thyme (3 sprigs) , Fresh Parsley (1 Tbsp) , and Tomato (1/2) . Bring to a boil, then reduce to a simmer and cook with the lid slightly ajar.