Season the chicken

• Add the oil to the chicken pieces in a bowl.
• Season with the garlic powder, onion powder, salt, black pepper, chicken bouillon powder and crushed pimento seeds.

Add the vegetables and browning

• Add the bell peppers, white onion, green onions, thyme, garlic and ginger.
• Add the browning sauce and mix well until everything is evenly coated.

Marinate the chicken

• Cover and let the chicken marinate; the longer the better, ideally overnight.

Caramelize the chicken

• Heat the oil in a pot, add the brown sugar and let it melt.
• Sear the chicken in the brown sugar mixture without overcrowding the pot until nicely caramelized.
• Set the chicken aside.

Sweat the vegetables

• In the same pot, add the remaining vegetables and let them sweat.

Simmer the stew

• Return the chicken to the pot and add just enough water to cover it.
• Season with the spice blend used earlier, then add the scotch bonnet and ketchup.
• Simmer until the chicken is tender and the broth has thickened.