Trinidad Stewed Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken with green seasoning, lime juice, Worcestershire sauce, half of the minced garlic, half of the chopped onion, and salt and pepper. Mix well to coat all pieces and marinate for at least 30 minutes, preferably overnight in the refrigerator.
2. Prepare the brown sugar base
   Heat oil in a large, heavy-bottomed pot over medium heat. Add brown sugar and stir constantly until it melts and becomes a dark caramel color, about 3-4 minutes. Be careful not to burn it.
3. Brown the chicken
   Add marinated chicken pieces to the pot with the caramelized sugar, turning to coat each piece in the caramel. Cook until chicken is browned on all sides, about 5-7 minutes per side, working in batches if necessary to avoid overcrowding.
4. Build the stew base
   Add remaining onion, garlic, Scotch bonnet pepper, and thyme to the pot. Sauté for 2-3 minutes until fragrant and onions begin to soften.
5. Simmer the stew
   Pour in chicken stock or water, add ketchup and allspice, and stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes until chicken is tender and sauce has thickened.
6. Adjust seasonings
   Taste the stew and adjust seasonings with salt and pepper as needed. If the sauce is too thin, simmer uncovered for 5-10 more minutes to reduce and thicken.
7. Rest and serve
   Remove from heat and let rest for 10 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly. Serve hot with rice and peas, macaroni pie, or provision (root vegetables).