This recipe requires some make-ahead time as the chicken needs to marinate for up to 12 hours – the longer the better.
- 1 TBS kosher salt
- 2 TSP granulated garlic
- 2 TSP granulated onion
- 2 TSP paprika
- 1 TSP ground allspice
- 1 TSP ground thyme
- ½ TSP black pepper
- 3½ LB (~8) boneless, skinless chicken thighs (cut into 2″ pieces)
- 1 LG onion (chopped fine)
- 2 SM tomatoes (chopped fine)
- 1 SM green bell pepper (chopped fine)
- 4 scallions (chopped fine)
- 5 cloves garlic (minced)
- 1 TBS fresh ginger (minced)
- 2 TBS browning sauce (such as Kitchen Bouquet)
- 3 TBS vegetable oil
- 1 Scotch bonnet pepper (whole, stem removed)
- 1 C chicken stock
- 3 TBS ketchup
- Stir together salt, granulated garlic, granulated onion, paprika, allspice, thyme and black pepper in a large bowl until combined. Add chicken pieces and stir to evenly coat and combine.
- Stir in onion, tomatoes, bell pepper, scallions, garlic, ginger and browning sauce. Mix until evenly distributed. Cover and refrigerate at least 30 minutes or up to 12 hours.
- Remove chicken from marinade, shaking gently to dislodge the excess. Reserve marinade.
- Heat vegetable oil in a large Dutch oven over medium-high until shimmering. Working in 3 batches, add chicken pieces to hot oil, and cook until chicken is browned on all sides, 2 – 3 minutes per side. Transfer chicken to a plate.
- Reduce heat to medium. Add Scotch bonnet pepper and reserved marinade to drippings in Dutch oven. Cook, stirring occasionally, scraping any browned bits on bottom of Dutch oven, until vegetables are soft, about 5 minutes. Add browned chicken, chicken stock, and ketchup. Stir until ketchup dissolves, about 30 seconds.
- Bring to a boil over high heat then reduce heat to low, cover with a tight-fitting lid and simmer, stirring occasionally, until chicken is tender and cooked through, 20 to 30 minutes. Discard Scotch bonnet pepper before serving.
Yields 8 servings.
NOTE: The Scotch bonnet pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. A habanero pepper is a good substitute.