1 whole chicken (5-6lbs) cut into sections

1 onion (sliced)

½ of a red and green bell pepper (sliced)

3 garlic cloves (sliced)

3 sprigs fresh thyme

1 scotch bonnet pepper

2 Roma tomatoes ( diced)

3 medium size carrots 9 peeled and cu into desired sizes)

8 whole all spice berries

1 ½ tsp Jamaican browning

1/3 cup ketchup

1 tsp salt, chicken seasoning, all-purpose seasoning, ground all spice

1 tbsp black pepper, onion powder, garlic powder, smoked paprika, lemon pepper seasoning

2 bay leaves

1 cup low sodium chicken broth or water

5-6 tbsp avocado oil

1 tbsp olive oil

Trim excess fat and skin from chicken, wash with water and white vinegar or lemon juice. Drain and pat dry , drizzle olive oil onto chicken pieces and rub well into chicken, season with all the dry seasons, the onions, bell peppers, garlic and the browning. Rub seasonings well into chicken using your hands, cover and marinade at least 1 hour (longer the better). Heat avocado oil on medium heat, shake off the onions, bell peppers and garlic pieces of each chicken pieces before adding to the pot to brown, brown each chicken pieces for about 4 minutes on each side, do this in batches, set brown chicken pieces aside. In the same pan add the brown chicken pieces back in with the vegetables you shook off like the onions, garlic, tomatoes and bell peppers and the scotch bonnet pepper, the whole all spice berries, the thyme in, cover and cook for 30 minutes stirring constantly. Let the chicken cook in its own juices for that 30 minutes . Add the water or chicken broth in by pouring into the bowl you seasoned the chicken in, this will allow you to get all the remaining good stuff left behind, add to the chicken cover and cook 30 minutes. Then add the carrots and ketchup stir well to combine, cover and cook for 15 minutes.