Brown Stew Bone-In Chicken Thighs with Carrots & Bell Pepper

Ingredients

• 2½ lb Bone-In Chicken Thighs, bone-in
• 1½ cups Carrots, sliced
• 1 Bell Pepper, sliced
• 1 onion, sliced
• 5 cloves garlic, minced
• 1 tbsp grated ginger
• 3 scallions, chopped
• 2 tsp dried thyme
• 1 tsp ground allspice
• 2 tbsp soy sauce
• 1 tbsp browning sauce
• 2 tbsp ketchup
• 1 tbsp brown sugar
• 2 cups chicken stock
• 3 tbsp neutral oil
• 1 scotch bonnet, whole
• Salt and black pepper

Method

1. Season the Bone-In Chicken Thighs with soy sauce, browning, thyme, allspice, salt, and pepper and marinate at least 1 hour.
2. Heat the oil in a heavy pot, add the brown sugar, and let it darken to the color of maple syrup before adding the meat. Sear until every piece is deeply lacquered, about 8 minutes.
3. Lift the meat out and cook the onion, garlic, ginger, and scallions in the pot for 5 minutes, scraping up the caramelized bits from the bottom.
4. Return the Bone-In Chicken Thighs with the stock, ketchup, Carrots, Bell Pepper, and the whole scotch bonnet. Cover and simmer 30 minutes, until poultry reads 165°F (74°C) and the meat gives at the bone.
5. Remove the pepper and reduce uncovered 10 minutes until the gravy is glossy and clings to the pieces.
6. Serve over rice with the gravy spooned generously — nobody has ever complained about too much.