Clean the chicken (remove skin and fat) and wash it in water with lime/lemon juice.
Drain away as much of the excess water from the chicken, dry and chop into small pieces.
Add onion, garlic, scallion, scotch bonnet pepper, thyme, pimento berries, ginger, chicken seasoning, ½ tsp of salt and the browning sauce to the chicken, rubbing all the ingredients into the chicken, making sure all pieces are well coated. (For maximum flavour, leave to marinate for at least an hour).
For maximum flavour, leave to marinate for at least an hour.
Separate the green seasoning (onion, thyme, scallion, garlic and pimento) from the chicken. Don't try to be perfect, as some of the seasonings will be too small.
Heat oil in a large cast-iron pot over medium-high heat and add chicken brown for about 3 minutes on all sides.
You may have to brown the chicken in batches.
Add 2 ½ cups of water, the green ingredients you separated earlier, bell pepper, tomato, chicken stock, ketchup, cover the pot and bring to a boil. (At this point, taste the sauce if flavoured to your liking, add salt as needed).
Add the chicken, cover and simmer for 30 minutes.
Once the liquid reduces and the gravy thickens, your Jamaican stew chicken is ready!