Caribbean Stew Chicken

Trim excess fat from chicken and remove skin (removing skin is optional). Wash chicken in water with white vinegar or lemon juice , drain well and pat dry, drizzle with 1 tbsp olive oil. Add all the dry seasonings, the dark and light soy sauce, the tomato paste, the green seasoning , sliced onions, diced tomatoes and bell peppers, thyme and green onions and rub well into chicken , making sure all the pieces are well coated. Cover and marinade at least 1 hour. Heat avocado oil, add chicken pieces making sure to remove pieces of vegetables, like onions, bell peppers and tomatoes. Flip pieces of chicken continuously, When you have a nice light golden colour on each pieces of chicken, cover and cook slowly for 15 minutes, stirring constantly, ( no liquid needed , chicken will cook in its own juices). After 15 minutes, add minced ginger and minced garlic, stir well to combine, sprinkle in sugar and stir well to combine, cook for 2 minutes, stirring continuously, Add the vegetables that was seasoned with chicken,, the diced tomatoes, bell peppers and sliced onions, green onions and thyme. Sir well to combine, cover and cook 10 minutes, stirring continuously, After 10 minutes add the potatoes, carrots, hot water and ketchup, stir well to combine, cover and cook for 30 minutes.