Ingredients

1 whole chicken (or chicken pieces, chopped into smaller chunks)

1 small onion (chopped)

3 cloves garlic (minced)

1 stalk green onion (scallion, crushed or chopped)

3 sprigs fresh thyme

2 whole bay leaves

1 tsp browning

1 whole Scotch bonnet pepper (or chopped, as desired)

1 tsp black pepper

1 tsp paprika

5 whole pimento seeds (allspice berries, whole or crushed)

2 tsp dark brown sugar (packed)

Small piece fresh ginger (optional)

2 cups chicken stock (low sodium)

1/2 small red bell pepper (julienned or chopped)

1/2 small green bell pepper (julienned or chopped)

1 tbsp ketchup

1 tbsp soya sauce (optional)

1/2 tsp salt (more or less to taste)

2 tbsp olive oil

Instructions

Step 1: Remove the skin from the chicken and trim any excess fat. Wash the chicken with vinegar and/or lemon or lime, then rinse with water. Pat dry with paper towels, chop into smaller pieces, and set aside.

Step 2: In a large mixing bowl or plastic storage bag, combine the chicken, onions, green onions, garlic, thyme, bay leaves, browning, brown sugar, pimento seeds, paprika, salt, black pepper, Scotch bonnet pepper, red and green bell peppers, and soy sauce if using. Coat the chicken well with the marinade. Marinate for at least 1 hour, or overnight for more flavor.

Step 3: Heat olive oil over medium-high heat in a large Dutch oven or skillet. Remove the chicken from the marinade, reserving the marinade and vegetables in the bowl. Brown the chicken pieces on each side for 5 to 10 minutes until nicely browned.

Step 4: Once browned, stir in the chicken stock and the reserved marinade. Cover the pot and bring to a boil. After about 20 minutes, remove the lid, add ketchup, and reduce heat to medium-low.

Step 5: Cover and simmer for about 10 more minutes, until the chicken is very tender and the sauce has reduced by half. Adjust salt and pepper to taste. Remove bay leaves, Scotch bonnet pepper, green onion stalks, and thyme sprigs before serving. Serve hot and enjoy!

Tips & Variations

For less heat, use half a Scotch bonnet or substitute with a milder pepper.

Marinating overnight enhances the depth of flavor significantly.

Serve with steamed rice, fried plantains, or dumplings for a classic Caribbean meal.

Adding a splash of coconut milk at the simmering stage can create a creamier sauce.

FAQs

Can I use chicken thighs or drumsticks instead of a whole chicken?

Yes, chicken thighs or drumsticks work perfectly and often remain juicier during cooking. Adjust cooking time if pieces are very large.

What can I use if I don’t have browning sauce?

Browning sauce adds color and depth, but if unavailable, you can omit it or add a small amount of soy sauce or a bit of caramelized sugar for a similar effect.