Marinate the Chicken: Combine the chicken with bouillon, scallions, habanero, garlic, thyme, ginger, paprika, and pepper in a zip bag. Refrigerate for at least 2 hours—overnight enhances the flavor even more!

Brown the Chicken: Heat oil in a Dutch oven over medium heat. Brown the marinated chicken for 5-7 minutes on all sides until it's beautifully golden brown.

Sauté the Vegetables: Remove the chicken and add onions, carrots, and bell pepper to the same pot. Sauté them for about 5 minutes until softened, creating a flavorful base.

Prepare the Stew Base: Return the browned chicken to the pot and add ketchup, brown sugar, browning seasoning, bay leaves, and enough water or chicken broth to cover. Simmer, covered, for 20 minutes to develop those rich flavors.

Simmer and Thicken: Stir the stew and simmer uncovered for another 10 minutes. This will help thicken the sauce; if you like it thicker, you can use a cornstarch slurry for extra body.

Adjust Seasoning: Take a moment to taste the stew. Season with salt and black pepper as needed for the perfect flavor balance.

Serve and Enjoy: Serve this hearty stew hot over fluffy rice, and don’t forget to garnish with fresh herbs for that extra pop of flavor.