A delicious traditional Trini Stew Chicken with Potatoes for added flavor and a delightful sauce! Seasoned with green seasoning and other aromatics to maximize the flavor.
Wash chicken with the juice of one lemon, lime or vinegar and water. Remove slime, excess skin and fat. Wash a second time with plain water. Drain well.
Season chicken with 3 tbs green seasoning, salt and black pepper. Marinate overnight-optional.
In a large Dutch oven over medium heat, add oil. When hot but not smoking add brown sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. If this happens you have to start over!
Add chicken and listen to it sing in the pot. Immediately raise heat to high and stir continuously to coat with the brown sugar, about 3 minutes. Add chopped onion, garlic, tomato, scallions, hot pepper, ketchup, thyme and cook a couple of mins seconds more while stirring. If using, potatoes and/or peas/beans, stir in now.
Cover and cook for 20-30 minutes, covered, over medium low heat (chicken will release its juices), stirring occasionally-every 5 minutes. If the chicken releases a lot of water and it is fully cooked, you do not need to add additional water, just cook until the sauce has thickened. However, add 1-2 cups of water, more if you like lots of "sauce".