Start by preparing your chicken. Remove the skin, trim any excess fat, and wash the pieces thoroughly with vinegar. Pat dry and chop into even pieces.

In a large mixing bowl, combine chicken with diced onions, chopped escallion, minced garlic, fresh thyme, bay leaves, browning sauce, dark brown sugar, crushed pimento seeds, paprika, salt, black pepper, and the chopped scotch bonnet pepper. Stir until fully coated and let marinate for at least 1 hour.

Heat olive oil in a Dutch oven over medium-high heat. Remove chicken from marinade, add to the pot in a single layer, and brown on all sides for about 5-10 minutes.

Add reserved marinade and low sodium chicken stock to the pot, bring to a boil, then reduce to low heat and cover. Simmer for about 30 minutes.

Remove bay leaves, scotch bonnet, and herb sprigs before serving your Jamaican Brown Stew Chicken hot with sides like Jamaican Rice and Peas or steamed vegetables.