Jamaican Brown Stew Chicken

Ingredients
A whole chicken cut into pieces or about 1 kg chicken thighs
2 peppers (green, red or yellow)
2 onions
4 cloves of garlic
1 bunch of spring onions
2 sprigs of thyme
2 carrots
2 small potatoes
3 tbsp tomato paste or ketchup
XXXX Meat or vegetable broth
2 tbsp (or more) YARDIES Island Spice
2-4 tbsp (or more) Tropical Sun Brown Stew Marinade
Salt, pepper, brown sugar to taste

preparation
Cut the chicken into small pieces or the chicken thighs into 3 pieces. Cut the vegetables into bite-sized pieces, dice the peppers, onions, garlic, spring onions and carrots. Marinate the chicken pieces with the vegetables (except the carrots) and half of the spices for several hours, preferably overnight.

Remove all vegetables from the chicken pieces, otherwise they will burn. Fry the chicken in a pan or a Jamaican Dutch Pot. This process can take up to 20 minutes. As soon as the chicken is crispy on the outside, take it out of the pan or Jamaican Dutch Pot and add the vegetables in which the meat was previously marinated, as well as the carrots. The vegetables are now fried for a few minutes. Then add the tomato paste and brown sugar to the pan or your Dutch Pot and sweat everything until the sugar begins to caramelize. You have to be careful that the sugar does not burn, otherwise the dish could become bitter. Then you can put the meat back in the pan or your Dutch Pot. Add the remaining spices and XXXXXXX l vegetable or meat stock and let everything cook for about 30-40 minutes. Season with salt and pepper. If the dish is not thick enough because of the potatoes, you can mix some cornstarch with cold water or use a sauce thickener to thicken it. Rice and peas go well with this.