In large bowl or ziplock bag, combine onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, salt and pepper. Use hands or utensil to mix ingredients thoroughly.

Pat chicken dry with paper towels. Add chicken and browning sauce to marinade. Massage aromatics and spices into chicken until well coated.

Cover bowl or seal bag and refrigerate at least 2 hours, preferably overnight. Stir or massage chicken at least once during marinating.

Remove chicken from marinade, shaking off excess vegetables and reserving all the marinade with aromatics. Set chicken aside on baking sheet or plate.

In Dutch oven or large pot, heat oil over medium-high heat until shimmering (about 350-375°F). Swirl pot to coat bottom evenly.

Add chicken pieces in batches without crowding. Sear chicken on all sides until deep brown crust appears, 2-3 minutes per side. Transfer browned chicken to clean plate. Repeat until all chicken is browned, adding more oil between batches if needed.

Reduce heat to medium. Add all reserved marinade mixture to pot and sauté until lightly tender, scraping up caramelized bits, 2-3 minutes.

Return all browned chicken to pot with any juices. Nestle chicken on top of marinade mixture. Add carrots, tomato sauce, thyme, bay leaves, scotch bonnet pepper, and chicken stock. Gently stir to combine.

Reduce heat to medium-low and cover pot with lid. Allow chicken to stew for 1½-2 hours covered, until meltingly tender, falling off bone, and internal temperature reaches 165°F.

Discard herb stems, bay leaves, and scotch bonnet pepper. To thicken gravy if needed, place over medium-high heat and cook, stirring gently, until desired consistency. Taste and adjust with more salt and pepper as desired.

Serve immediately in shallow bowls alongside rice and peas and plantains, with extra stew gravy poured over.