1 medium all natural chicken cut up ( I remove the skin on the thighs and breast before cutting up.)
2 stalks of green onion chopped small or 1/2 cup white onion diced.
Half a scotch bonnet pepper with or with out seeds diced up
2 bay leaves
1 sprig fresh thyme or 2 tsp dry thyme
2 tsp fresh ginger diced small
2 tsp salt
2 tsp black pepper
2 tsp paprika
1 1/2 tbs brown sugar
2 tbs red wine vinegar
2 tbs Browning or 1/4 cup mushroom soy sauce, I use (chef pearl chung)
RESERVE: 1 1/2 cups chicken broth. (I use low sodium) DO NOT ADD TO MARINADE*
Directions: Add All these items (EXCEPT THE CHICKEN BROTH together in a bowl and let the chicken marinate 4 hours to overnight.
Heat a heavy pan on medium high heat, add 2-3 tbs olive oil
Start placing the chicken into the hot pan. Do not over crowd the pan. you might have to do this in two batches so the chicken browns evenly.
When you have browned all the chicken, add the chicken without the breast meat (including the marinade) back to the pan and then add half your chicken stock.
Reserve the breast meat until the rest of the chicken is almost completely cooked. This will keep your breast juicy at the end of the cooking process. Place the breast into a container and cover.
Leave on medium high heat and cover the pot. Let that cook for about 8 minutes. Check on the chicken and stir as needed so it doesn't burn or stick to the bottom of the pan.
When the liquid has reduced to half add the rest of the chicken broth and lower your heat to medium. Let the chicken cook uncovered for 8 minutes, remember to stir as needed. If you need to you can add a little water if your liquid reduces too much. The chicken should almost be done at this point. Then you will add that breast meat back into the pot to finish cooking.
The gravy should be brown and will have thickened up a little from reducing, Taste everything. Serve with rice or potatoes which is what I like.