Begin by cleaning and cutting your whole chicken into smaller pieces or using pre-cut chicken pieces for convenience. In a bowl, combine your onion, garlic, escallion, thyme, bay leaves, browning sauce, scotch bonnet pepper, salt, and black pepper to create a flavor-packed marinade. Massage this blend into the chicken, ensuring every piece is coated. Let it marinate for at least 1 hour, or ideally overnight, in the refrigerator for maximum flavor.

In a large Dutch oven or heavy pot, heat about 2 tablespoons of oil over medium-high heat. Once hot, carefully add the marinated chicken pieces, ensuring they are not overcrowded in the pan. Sear the chicken for about 5-10 minutes, turning occasionally, until all sides are beautifully browned and caramelized.

After browning, pour in the reserved marinade along with 2 cups of low sodium chicken stock, scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a rolling boil over high heat before reducing the temperature to low. Cover the pot with a lid and let it simmer for approximately 20 minutes.

Remove the lid and gently stir in the ketchup, which will help thicken the sauce and add a touch of sweetness. Continue to simmer, uncovered, for an additional 10 minutes. You’ll know it’s ready when the chicken is fork-tender and the sauce has thickened.

Once done, taste and adjust the seasoning with additional salt and black pepper as needed. Carefully remove the bay leaves and scotch bonnet pepper before serving. Ladle your delightful Brown Stew Chicken onto a warm plate, pairing it with Jamaican Rice and Peas or steamed cabbage.