Cooking Steps

• Clean the chicken by rinsing it in lime juice and water, then pat it dry with paper towels.
• In a large bowl, season the chicken with salt, pepper, allspice, and soy sauce. Add chopped onions, garlic, and thyme. Mix well and let marinate for at least 30 minutes (or overnight for deeper flavor).
• In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
• Add the marinated chicken pieces to the skillet, cooking until browned on all sides, about 5-7 minutes.
• Once browned, add the chopped bell pepper, green onions, and whole Scotch bonnet pepper to the pan. Stir to combine.
• Pour in the chicken broth (or water), ensuring that the chicken is mostly submerged. If using, add the browning sauce for color.
• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, or until the chicken is tender and fully cooked.
• Taste and adjust seasoning as desired. If you prefer more heat, slice the Scotch bonnet pepper and add it to the stew.
• Once cooked, remove the Scotch bonnet pepper and thyme sprigs before serving.