Jamaican Brown Stew Chicken

I’ve seen dozens of recipes for Jamaican Brown Stew Chicken.  But, inevitably, there’s something missing from each and every one.  This is my best version to date.   And, it’s still missing something.  What am I missing?

I’m on the right track, though.

Brown Stew Chicken
makes 1 pot

1 chicken, cut into pieces

2 large onions, roughly diced
6 cloves garlic, sliced
2 Tablespoons peanut oil, or as needed
2-3 Tablespoons sugar
juice of 2 limes
1/4 cup soy sauce
splash of cider vinegar
5 carrots, roughly cut
2 potatoes, roughly diced
1 Tablespoon flour
4-5 cups chicken stock
1 scotch bonnet pepper
1 Tablespoon ginger, grated
1/2 teaspoon ground ginger
1/2 teaspoon thyme, ground
1 teaspoon thyme, freshly minced
1 teaspoon allspice, ground
1 teaspoon salt
1 teaspoon black pepper

In a large dutch oven, brown chicken.  Removing it piece by piece as the skin turns golden.  Then, set it aside.  In the same dutch oven, sauté onions in peanut oil until golden.  Add sugar and stir.  Carefully watch it as you allow it to caramelize to a deep gold.  Deglaze pan with juice of two limes, soy sauce, and cider vinegar.  Sprinkle in flour.  Add chicken stock and all remaining ingredients.  Stir until smooth and lump free.  Then, add carrots and potatoes.  Simmer gently for about 5 minutes.

Preheat oven to 375 degrees F.  Add chicken to the dutch oven, skin side up.  Place in oven and cook covered for 20 minutes.  Then, remove lid and continue to cook for 20 minutes.  Or, until the chicken pieces are fully cooked.

Spoon carrots and potatoes into a shallow bowl.  Arrange chicken on top.