Start by cleaning the whole chicken and cutting it into smaller, manageable pieces. In a large bowl or resealable bag, combine the marinade ingredients—onion, garlic, escallion, thyme, bay leaves, browning, Scotch bonnet pepper, salt, black pepper, paprika, pimento seeds, and dark brown sugar. Rub this mixture all over the chicken, ensuring each piece is well-coated. Let it marinate for at least 1 hour or overnight for enhanced flavor.

Heat about 2 tablespoons of oil in a Dutch oven over medium-high heat. Carefully remove the marinated chicken from the bowl, reserving the marinade for later. Once the oil is hot, add the chicken pieces to the pot. Brown them for 5 to 10 minutes, turning occasionally until golden brown and slightly crispy on the edges. This step builds rich flavor for your Brown Stew Chicken.

Now it’s time to add in the reserved marinade along with 2 cups of low sodium chicken stock to the Dutch oven. Give it a good stir to incorporate all the flavors, then bring the mixture to a robust boil. Once boiling, lower the heat, cover the pot, and let it simmer gently for about 30 minutes, or until the chicken is fork-tender and the sauce has thickened beautifully.

After 30 minutes, remove the lid and stir in 2 tablespoons of ketchup for tanginess. Allow the stew to cook uncovered for an additional 10 minutes, letting the flavors meld together. Taste and adjust seasonings as needed, then carefully remove the bay leaves and Scotch bonnet pepper. Your delicious Brown Stew Chicken is now ready to serve!