Classic Caribbean Brown Stew Chicken

Trim excess skin and fat from the chicken thighs and drumsticks. Rinse the chicken pieces with water and vinegar or fresh lime juice, then pat thoroughly dry with paper towels.

In a large bowl, place the chicken pieces. Add the browning sauce, diced onion, minced garlic, chopped rosemary, fresh thyme sprigs, paprika, salt, and black pepper. Massage the seasonings and aromatics thoroughly into the meat until every piece is evenly coated. Cover and marinate in the refrigerator for at least 2 hours.

Remove the chicken pieces from the marinade, wiping off the excess onions, garlic, and fresh herbs. Heat the oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Working in batches, brown the chicken for 3–4 minutes per side until deeply golden. Transfer the browned chicken to a side platter.

Pour off most of the residual oil from the pot, leaving about 1 tablespoon. Turn the heat down to medium, then pour in all the reserved marinade. Sauté for 3–4 minutes until the onions soften and turn translucent.

Return the browned chicken and any accumulated resting juices back into the pot. Add the sliced carrots and cut potatoes. Pour 3 to 4 cups of water into the marinade bowl to pick up any remaining flavor, then pour it over the chicken until the pieces are mostly submerged. Bring the liquid to a rolling boil, then lower the heat to medium-low, cover the pot, and simmer for 30–35 minutes.

Uncover the pot during the last 10 minutes of cooking to allow the gravy to thicken and the potatoes to reach fork-tender perfection. Taste the gravy and adjust salt or black pepper if needed before serving.