Ingredients

Instructions

1. 1

   Wash the chicken pieces with lime juice and water, then drain thoroughly.

2. 2

   In a large bowl, season the chicken with salt, pepper, paprika, allspice, minced garlic, ginger, and browning sauce. Rub well to coat.

3. 3

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

4. 4

   Add the chicken pieces to the pot, shaking off excess vegetables (reserve them for later). Sear the chicken for 5-7 minutes until browned on all sides.

5. 5

   Add the onions, bell peppers, carrots, and scallions to the pot, sautéing for about 3 minutes until slightly softened.

6. 6

   Pour in the chicken broth and ketchup, stirring to combine everything with the rich pan juices.

7. 7

   Add the fresh thyme sprigs and the whole scotch bonnet pepper on top. Do not cut the pepper, as it is just for flavor.

8. 8

   Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the chicken is tender and the sauce has thickened.

9. 9

   Remove the lid and simmer for an additional 5 minutes if a thicker gravy is desired.

10. 10

    Discard the thyme stems and the whole scotch bonnet pepper before serving hot over rice.