Start by removing the skin and trimming excess fat from your whole chicken. Rinse the chicken pieces thoroughly in a mixture of vinegar and water, then chop them into uniform sizes to ensure even cooking. Place the chicken in a large mixing bowl, ready for marinating.

In the bowl with your chicken, add the chopped onions, minced garlic, fresh thyme, bay leaves, browning sauce, dark brown sugar, pimento seeds, paprika, finely diced scotch bonnet pepper, and bell peppers. Toss everything together until the chicken is evenly coated in the marinade. Let it sit for at least an hour in the fridge—overnight is ideal.

Heat a couple of tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Place the chicken pieces skin-side down into the hot oil, browning for about 5-10 minutes on each side.

After browning the chicken, carefully pour in low sodium chicken stock along with the reserved marinade. Bring to a gentle boil, cover, and let it simmer for 20 minutes. Then add the ketchup and simmer for another 10 minutes.

Check seasoning, adjust salt and pepper to taste, and remove bay leaves before serving hot with Jamaican Rice and Peas or steamed cabbage.