Brown Stew Chicken (Braised Chicken in Brown Gravy)

Combine chicken with minced scotch bonnet (seeds removed), thyme, allspice, garlic, ginger, green onions, lime juice, soy sauce, and browning sauce. Toss well, cover, and refrigerate for at least 4 hours (or overnight for deeper flavor).

After marinating, pat chicken pieces dry with paper towels. Dredge in flour mixed with 1 tsp salt and 1/2 tsp black pepper. Heat oil in a large Dutch oven over medium-high. Fry chicken in batches until golden brown on all sides, about 5–7 minutes per batch. Transfer to a plate, reserving rendered fat.

Reduce heat to medium. Sprinkle brown sugar into the rendered fat; stir constantly with a wooden spoon until it melts and turns dark amber, about 1–2 minutes. This deepens the gravy's color and adds a bittersweet caramel note.

Add sliced onion and bell pepper to the pot, scraping up any browned bits. Cook until translucent, about 4 minutes. Stir in carrots and potatoes, cook 2 minutes.

Pour in the reserved marinade and chicken broth, scraping the bottom to incorporate any flavor. Return chicken pieces and any accumulated juices. Add ketchup.

Bring to a gentle boil, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender and cooked through, about 45 minutes. If gravy is too thin, uncover last 10 minutes to reduce. Adjust seasoning with salt and pepper.