-
Season the chicken pieces with the soy sauce, 1 tablespoon of honey, green onion (white parts only), grated garlic, Adobo, and Italian seasoning.
-
Allow the chicken to marinate for an hour, or up to overnight.
-
Heat a Dutch oven to medium-high heat.
-
Add the oil in, then shake the seasonings off the chicken, and add the pieces into the pan. Brown each side for 2-3 minutes, then remove the chicken from the pan.
-
Pour the oil out of the pan, then add the peppers and onions. You'll notice the bottom of the pan has a brown crust, that's perfect, it's what you want.
-
Saute the onions and peppers for 3-4 minutes, until translucent. Then slowly pour in the chicken stock, making sure to scrape the bottom of the pan to loosen the delicious brown crud (known in French as fond); this will give the stew its brown color, hence brown stew chicken!
-
Add the ketchup, honey, hot sauce, thyme, and bay leaves and stir to combine.
-
Bring the gravy up to a boil, then add the chicken in.
-
Bring the heat down to a simmer, then cook for 25-30 minutes, until the chicken is tender and cooked through.
-
Serve with white rice and fried plantains and garnish with the leftover green onion.