Step 1

In a large bowl or gallon-size plastic storage bag combine the chicken with all of the remaining marinade ingredients. Stir to evenly coat and gently massage the marinade into the chicken pieces. Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 1 hour or overnight.

Step 2

Remove the chicken pieces from the marinade, scraping off bits of vegetables and herbs from the chicken. Reserve the marinade and allow the chicken to rest for about 10 minutes so it’s closer to room temperature before cooking.

Step 3

In a large heavy-bottomed pot, dutch oven, or braiser, heat oil over medium-high heat. Working in batches if needed, add chicken pieces to the oil (skin-side down first if it is skin-on chicken) and brown for about 2 to 3 minutes per side, or until golden brown (it’s ok if they are dark brown, the sauce will even out all of the color). Remove browned pieces and set aside. If there is a lot of fat in the pan (from rendering the chicken skins) you may drain off all but 2 tablespoons of fat.

Step 4

Add the reserved marinade and give it a good stir, cooking for 1 to 2 minutes just until the mixture is fragrant and starting to soften. Then add the chicken broth and scrape up any browned bits from the bottom of the pot. Add the bell pepper, Scotch bonnet pepper, and ketchup. Stir until smooth, then add the browned chicken pieces and stir to coat.

Step 5

When the mixture comes to a boil, cover the pot, lower the heat to low to maintain a gentle simmer, and cook for about 45 minutes, flipping the chicken pieces a couple of times throughout the cooking process. The chicken should be very tender and the sauce somewhat reduced. If desired, simmer uncovered for an additional 10 to 15 minutes to further reduce the sauce.

Step 6

Discard the bay leaves and scotch bonnet. Taste and adjust seasonings if needed. Serve with rice (preferably Jamaican rice and peas or coconut rice).