1-First, wash and chop your vegetables, then season the chicken with the marinade mix including 2 tablespoons brown sugar and 1 teaspoon each of garlic powder, onion powder, salt, paprika, dried thyme, black pepper, and allspice.

2-Marinate the chicken in this blend with 1 cup chopped onions, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, 1 scotch bonnet pepper, 4 garlic cloves, and 1 tablespoon fresh ginger, then cover and refrigerate for at least one hour.

3-Remove the peppers, onions, garlic, ginger, and thyme from the chicken and set them aside.

4-Heat 2 tablespoons of cooking oil in a large skillet over medium heat and brown the chicken for 1 to 2 minutes per side.

5-Sauté the reserved vegetables in the same skillet until softened, about five minutes, then return the chicken, add 1 cup chicken broth, 1/2 cup water, and 1/4 cup ketchup, and bring to a simmer.

6-Cover and cook for 30 minutes, stirring occasionally, then uncover and simmer for another 10 minutes to thicken the gravy.

7-For the final touch, adjust seasonings and serve hot; it’s recommended to use dark meat like thighs for better flavor.