Brown Stew Chicken

Ingredients

• 600 g Chicken Thigh
• 1 pcs Onion
• 1 pcs Bell Pepper
• 3 pcs Scallion
• 3 pcs Garlic
• 1 pcs Scotch Bonnet Pepper
• 6 pcs Fresh Thyme
• 1 tbsp Soy Sauce
• 1 tbsp Browning Sauce
• 1 tbsp Ketchup
• 1 pcs Lime
• 1.75 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tbsp Vegetable Oil
• 250 ml Chicken Stock

Method

1. Pat {chicken_thigh} dry, then season with {kosher_salt} and {black_pepper}. Rub with {soy_sauce}, {browning_sauce}, {ketchup}, half the {lime}, half the {scallion}, half the {garlic}, most of the {fresh_thyme}, and half the {scotch_bonnet_pepper}. Marinate chilled until the chicken is deeply seasoned and stained dark.
2. Heat {vegetable_oil} in a large heavy skillet over medium-high heat. Lift {chicken_thigh} from the marinade and brown in a single layer, turning as needed, until the skin is mahogany and the fond is dark but not burnt; work in batches so the chicken sears instead of steams.
3. Lower to medium heat and add {onion}, {bell_pepper}, the remaining {scallion}, the remaining {garlic}, the remaining {scotch_bonnet_pepper}, and the remaining {fresh_thyme} to the same skillet with a pinch of {kosher_salt}. Sauté until softened and fragrant, scraping up the fond. Stir in any reserved marinade with {chicken_stock} and let the liquid reduce until glossy and well seasoned.
4. Return {chicken_thigh} to the skillet and spoon the gravy over. Cover and braise over low heat until the chicken is tender, the gravy coats a spoon, and an instant-read thermometer in the thickest part reads at least 74C. Taste and adjust with more {kosher_salt} if needed.
5. Rest {chicken_thigh} off the heat so the juices settle and the gravy relaxes. Finish with a squeeze of the remaining {lime} over the top and spoon the sauce over for a bright final lift.