👨‍🍳 Instruktioner

1. 1

   Wash chicken pieces thoroughly. You can season them in advance with salt, pepper, and some of the aromatics if desired.

   💡 Proffstips: For best results, marinate chicken for at least 30 minutes or overnight.
2. 2

   In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the brown sugar and stir continuously until it melts, bubbles, and turns a deep golden brown. Be careful not to let it burn.

   💡 Proffstips: The sugar should reach a caramel stage, not a burnt, black stage.
3. 3

   Immediately add the chicken pieces to the caramelized sugar. Stir well to coat the chicken evenly. Cook for about 1-2 minutes, allowing the chicken to brown slightly.

4. 4

   Add the chopped onion, minced garlic, chopped scallions, thyme sprigs, ketchup, and optional pimento or habanero peppers. Stir well to combine.

   💡 Proffstips: Ensure all ingredients are well distributed.
5. 5

   Pour in the water or chicken broth. Season with salt and black pepper to taste. Bring the mixture to a boil.

   💡 Proffstips: Start with less salt and adjust later.
6. 6

   Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for about 30-40 minutes, or until the chicken is tender and cooked through.

   💡 Proffstips: Stir occasionally to prevent sticking.
7. 7

   Remove the lid and continue to simmer for another 10-15 minutes, allowing the sauce to thicken to your desired consistency.

   💡 Proffstips: The sauce should be rich and slightly reduced.
8. 8

   Remove thyme sprigs before serving. Serve hot with rice, peas, or your favorite side dishes.

   💡 Proffstips: Garnish with fresh chopped parsley or scallions if desired.