Step 1

In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 1 teaspoon salt and ½ teaspoon pepper. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hrs or overnight.

Step 2

Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on the baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve marinade.

Step 3

Heat the oil in a large heavy-bottomed pot or dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.

Step 4

Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice and bay leaves.

Step 5

Cover the pot and bring the mixture to a boil, about 10 minutes. Remove the lid and reduce the heat to low. Cover and cook until the chicken is very tender and the sauce has reduced by half, about 45 minutes. Season with salt and pepper to taste. Remove bay leaves.

Step 6

Serve the chicken with rice and peas recipe which you can find HERE