In a large zip bag, combine the bone-in chicken thighs or drumsticks with scallions, minced garlic, grated ginger, thyme, habanero peppers, smoked paprika, and black pepper. Massage the bag to evenly coat the chicken in these flavorful spices, then seal it and refrigerate for at least 2 hours—overnight is preferred for deeper flavor.

In a large pot, heat 2 tablespoons of oil over medium heat until shimmering. Carefully add the marinated chicken pieces, browning them for about 5–7 minutes on each side until they are golden and develop a nice crust. Once browned, remove the chicken from the pot and set aside to keep warm.

In the same pot, add another tablespoon of oil if needed, and toss in chopped onions, sliced carrots, and bell peppers. Sauté the vegetables for about 5 minutes, stirring frequently, until they soften and the onions become translucent.

Return the browned chicken to the pot with the sautéed vegetables. Add ketchup, brown sugar, browning seasoning, bay leaves, and about 2 cups of water or chicken stock. Stir well.

Cover the pot with a lid and bring the mixture to a gentle simmer over medium-low heat. Let it cook for 20 minutes, allowing the flavors to meld, then uncover and simmer for an additional 10 minutes.

Once finished, taste and adjust seasoning as needed. Serve the rich brown stew chicken hot in bowls, over fluffy white rice, or with traditional peas and rice.