Brown Stew Chicken

Method

1. 1

   Season the chicken with salt, pepper and thyme leaves; let it sit while you slice the vegetables.

2. 2

   Melt brown sugar in oil until it bubbles dark amber, then brown the chicken hard on both sides.

   💡 The sugar should smell almost burnt — that edge is the stew's backbone.

3. 3

   Add onion, tomato, bell pepper and scotch bonnet and cook 3 minutes.

4. 4

   Stir in ketchup and enough water to come halfway up the chicken; simmer 35 minutes until the gravy is glossy.

5. 5

   Serve with rice and peas and fried plantain.