Steps
- Coat 771g of skinless bone-in chicken pieces with 1½ tablespoons of salt-free all-purpose seasoning, one-third of 1½ teaspoons of salt, and 1 teaspoon of browning sauce.
- Add 1 small chopped yellow onion, 2 chopped scallions, 2 crushed garlic cloves, and ¼ seeded finely chopped Scotch bonnet pepper.
- Rub in 4g of grated ginger, 4 fresh thyme sprigs, and 5 allspice berries. Refrigerate for 1 hour, then lift the larger aromatics from the chicken and reserve them.
- Heat 3 tablespoons of vegetable oil in a Dutch oven over medium heat. Brown the chicken on all sides, reducing the heat if needed, until nearly cooked. Remove the chicken and all but one-third of the oil.
- Add 355ml of chicken broth, the reserved aromatics, ¼ sliced green bell pepper, ¼ sliced red bell pepper, 1 small diced tomato, and the remaining salt.
- Cover, bring to a boil, and cook for 10 minutes. Return the chicken, cover, and simmer over low heat for about 10 minutes, until it reaches 165°F / 74°C. Remove thyme stems and allspice.