Marinate the Chicken:In a large mixing bowl or plastic bag, combine chicken with onion, scallions, garlic, ginger, brown sugar, browning sauce, salt, paprika, allspice, thyme, black pepper, and bay leaves. Toss to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight.
Prep for Cooking:Remove chicken from the fridge and allow to sit at room temperature for about 10 minutes. Scrape off most of the marinade (but save it for later).
Brown the Chicken:In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown the chicken on both sides for about 2–3 minutes per side until golden brown. Remove and set aside. Discard any excess fat, leaving about 2 tablespoons in the pot.
Deglaze and Build the Sauce:Add the reserved marinade to the pot and sauté for 1–2 minutes until fragrant. Pour in the chicken broth, scraping up any brown bits. Stir in the sliced bell pepper, whole Scotch bonnet or habanero pepper, and ketchup.
Simmer and Stew:Return the browned chicken to the pot, ensuring it is mostly submerged. Stir to coat, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, flipping the chicken occasionally. For a thicker sauce, simmer uncovered for an additional 10–15 minutes.
Final Seasoning:Remove bay leaves and the whole Scotch bonnet pepper before serving. Taste and adjust seasoning if needed. Serve hot with white rice, Jamaican rice and peas, or coconut rice.