BROWN STEW CHICKEN

• 1 pack chicken thighs, bone-in
• 1 teaspoon browning
• 2 tablespoons Badia
• 1 teaspoon smoked paprika
• 1 teaspoon soy sauce
• ¼ teaspoon chili powder
• ¼ teaspoon allspice
• ½ teaspoon jerk seasoning
• 2 cloves garlic, smashed
• 1 teaspoon green seasoning
• 1 tablespoon tomato ketchup
• 2 carrots, sliced on the diagonal
• 1 each green, yellow, and red pepper, sliced lengthwise, thin
• ½ yellow onion, sliced thin
• ½ teaspoon ginger, minced
• 1 slice jalapeno pepper
• 2 sprigs fresh thyme
• Olive oil

Wash chicken in vinegar water. Rinse and pat dry.
 
Marinade the chicken in browning, Badia, paprika, soy sauce, chili powder, allspice, jerk seasoning, and green seasoning. Massage the seasonings into the chicken well. Allow the chicken to marinade at room temperature for 2 hours, or refrigerate overnight.
 
Heat oil in a skillet. Separate the seasoned chicken pieces from the marinade, setting the marinade aside for later. Brown the chicken on medium-high. Each side should take about 2 minutes. 
 
Add a cup of water and bring to a boil. Add carrots, peppers, ginger, garlic, ketchup, and jalapeno slice. Gently combine. Add fresh thyme on top. Cover and simmer for 15 to 20 minutes.
 
Taste the pot for seasoning, and your chicken is done.
 
Serve alongside rice and peas, fried plantains, your choice of greens, and Carrot Drink (a must.) That’s what this meal looks like.