Ingredients

. 3 lbs chicken thighs boneless, skinless

· 1 Tablespoon brown sugar

· 2 teaspoons browning

· 2 teaspoons garlic powder

· 2 teaspoons onion powder

· 2 teaspoons salt or to taste

· 1 teaspoon paprika

· 1 teaspoon dried thyme

· 1/2 teaspoon black pepper

· 1/4 teaspoon allspice

· 1 yellow onion chopped

. 3 spring onions chopped

· 1/2 green bell pepper chopped

. 1/2 red bell pepper chopped

· 1 scotch bonnet pepper seeds removed and chopped

· 4 garlic cloves chopped

. 1 inch ginger chopped

· 1/4 cup oil

· 2 Tablespoons ketchup

· 1 cup chicken broth

· 1/2 cup water

METHOD

1. Add chicken, brown sugar, browning, garlic powder, onion powder, salt,

paprika, dried thyme, black pepper, allspice, onions, green pepper, red

pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix,

rubbing seasoning into the chicken. Cover and marinate in the fridge for

at least 1 hour or overnight.

2. Remove peppers, onions, garlic, ginger and thyme from chicken and

set aside. Heat oil in large skillet over medium heat and add chicken,

brown for about 1-2 minutes per side. Remove chicken and add

reserved onions and peppers to the skillet and sauté until softened, for

about 5 minutes. Add chicken backto skillet along with chicken broth,

water, and ketchup.

3. Bring mixture to a simmer and cover and simmer for 30 minutes, stirring

occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy.

Serve and enjoy.

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