Brown Stew Chicken

Step by stepInstructions

1. Season the chicken with salt, half the onion, the garlic, scallions, thyme and pimento, rubbing everything in; let it sit for 20 minutes.
2. Heat the oil in a heavy pot and brown the chicken in batches until deeply golden on all sides, then remove and set aside.
3. In the same pot, sauté the remaining onion for 2 minutes, then stir in the browning sauce, soy sauce and ketchup, scraping up the browned bits.
4. Return the chicken to the pot, add the water and the whole scotch bonnet, cover and simmer for 30 to 35 minutes, until the chicken is cooked through.
5. Add the carrots and simmer uncovered for 10 minutes more, until the gravy is thick enough to coat a spoon; remove the scotch bonnet and serve hot.