Mix soy sauce, brown sugar, half the garlic, half the ginger, and thyme in a large bowl. Add chicken pieces and coat completely. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
3 tbsp soy sauce, 2 tbsp brown sugar, 4 cloves garlic, 1 tbsp fresh ginger, 4 sprigs fresh thyme, 3 lbs chicken pieces
Heat a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve liquid) and place skin-side down in pan with 1-2 inches between pieces. Sear undisturbed 4-5 minutes until mahogany brown, flip and sear other side 3-4 minutes. Remove chicken and set aside.
3 lbs chicken pieces
Reduce heat to medium. Add onion, remaining garlic and ginger to pan. Cook 2-3 minutes until onion softens, scraping browned bits. Add tomato paste and cook 1 minute, stirring constantly.
1 large onion, 4 cloves garlic, 1 tbsp fresh ginger, 2 tbsp tomato paste
Return chicken to pan. Pour in reserved marinade and chicken stock. Add whole scotch bonnet if using. Bring to boil, then reduce to gentle simmer. Cook uncovered 35-40 minutes, turning chicken halfway, until internal temp reaches 165°F (74°C) and sauce reduces by half.
3 lbs chicken pieces, 1 cup chicken stock, 1 count scotch bonnet pepper
Add bell pepper and scallions in last 10 minutes of cooking. Remove scotch bonnet before serving. Let chicken rest 5 minutes for juices to redistribute, then serve with sauce spooned over top.
1 count bell pepper, 3 count scallions, 1 count scotch bonnet pepper, 3 lbs chicken pieces
