Brown Stew Chicken

Method

1. Wash and season, overnight if you can.

   Rub the chicken with the lime, rinse, then season with pimento, scallion, thyme, salt and black pepper. Cover and rest in the fridge, ideally till tomorrow.

2. Burn the sugar.

   Heat oil in a dutch pot until it shimmers, add the brown sugar and let it froth and darken to a deep mahogany. Take it right to the edge of bitter, but never past it.

3. Brown the chicken.

   Shake the seasoning bits off the chicken (keep them!) and lay it into the caramel skin-side down. Turn until every piece wears a dark, glossy coat.

4. Build the gravy.

   Add the onion, reserved seasoning, browning, ketchup and stock. Drop in the whole scotch bonnet, and don't burst it unless you mean it.

5. Simmer low and slow.

   Cover and simmer 35–40 minutes, adding the carrot and bell pepper for the last ten. The gravy should coat the back of a spoon and shine.

6. Rest, then serve.

   Fish out the bonnet and thyme stems. Rest five minutes, then serve over rice and peas with the gravy spooned generously on top.

Pot's empty, plates are full. Nice cooking. 🍗