JesseEatzA classic Caribbean comfort dish featuring tender chicken braised in a rich, deeply savory brown gravy with aromatic vegetables.
In a large bowl, combine chicken pieces with browning sauce, garlic, ginger, scallions, and thyme. Massage the seasoning into the meat and let marinate for at least 30 minutes.
For the best flavor, marinate overnight in the refrigerator.
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Remove chicken from the marinade (reserve the aromatics) and brown the pieces on all sides until deeply colored.
Don't crowd the pan; brown in batches if necessary to get a good sear.
Remove the chicken and set aside. In the same pot, sauté the onions, bell peppers, and tomatoes until softened. Add the reserved marinade aromatics and brown sugar.
Return the chicken to the pot. Add ketchup and enough water to half-cover the chicken (about 1.5 cups). Place the whole scotch bonnet on top.
Keep the scotch bonnet whole to get the flavor without the extreme heat.
Cover and simmer over medium-low heat until the chicken is tender and the sauce has thickened into a rich gravy.
Remove the scotch bonnet and thyme stems before serving. Taste and adjust seasoning with salt and pepper.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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