1. In a large bowl, combine the chicken, vegetables, Scotch bonnet, garlic, bay leaves, thyme, and ketchup.
2. Sprinkle over the chicken seasoning, ground ginger, paprika, black pepper, and pimento. Toss well to coat evenly.
3. Cover the bowl with cling film and marinate in the fridge for at least 2 hours, ideally overnight.
4. When ready to cook, heat a large heavy-based saucepan over medium heat. Add the sugar and stir constantly until it melts and caramelises.
5. Add the marinated chicken and vegetables to the pot. Stir well to coat in the caramel.
6. Pour in the water and bring to a boil. Reduce the heat, cover, and simmer for 45 minutes until the chicken is fully cooked and the vegetables are tender.
Boiled Plantain:
1. Trim the ends off the plantains and make a shallow slit along the skin. Peel and cut into chunks or leave whole.
2. Place in a pot, cover with water, and add a pinch of salt if desired.
3. Bring to a boil and cook for 15–20 minutes or until tender when pierced with a fork.
4. Drain and let cool slightly before serving.
To Serve:
Plate the brown stew chicken with its rich sauce alongside warm, boiled plantains.
