Jamaican Brown Stew Chicken

seriouseats.com

Lady Laura

One 5-pound (2.25kg) chicken

2 tablespoons (30ml) fresh lime juice, from 1 to 2 limes

2 tablespoons (30ml) Jamaican browning sauce, such as Grace or Gravy Master brands, divided

1 tablespoon (15ml) Chinese dark soy sauce

2 ½ teaspoons (8g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon freshly ground black pepper

3 tablespoons (45ml) neutral oil, such as vegetable or canola

1 medium yellow onion (8 ounces; 225g), peeled, halved, and sliced ¼-inch thick (about 2 cups)

1 medium red, orange, or yellow bell pepper (6 ounces; 170g), cored, seeded, and sliced ¼-inch thick (about 1 ½ cups)

3 plum tomatoes (about 9 ounces; 255g total), cored and diced (about 1 cup)

3 scallions (1 ounce; 30g), ends trimmed, white and green parts sliced crosswise ¼ inch thick

3 medium garlic cloves, sliced

4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme

2 teaspoons (5g) cornstarch

2 tablespoons granulated sugar (1 ounce; 30g)

1 whole Scotch bonnet pepper (optional, see note)

5 allspice berries

¼ cup ketchup (1 ounce; 30g)

White rice, rice and peas, and/or cooked cabbage, for serving

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