3 lbs chicken thighs, boneless, skinless
1 tbsp brown sugar
2 tsp browning
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp paprika
1 tsp dried thyme
½ tsp black pepper
¼ tsp allspice
1 yellow onion, chopped
3 onion springs, chopped
½ green pepper, chopped
½ red pepper, chopped
1 scotch bonnet, seeds removed and chopped
4 cloves garlic, chopped
ginger, (1-inch) chopped
¼ cup oil
2 tbsp ketchup
1 cup chicken broth
½ cup water
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.
Remove peppers, onions, garlic, ginger, and thyme from chicken and set aside.
Heat oil in a large skillet over medium heat and add chicken, brown for about 1 to 2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté for about 5 minutes until softened.
Add chicken back to skillet along with chicken broth, water, and ketchup.
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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