In a large bowl, combine your chicken pieces with onions, garlic, ginger, bell peppers, allspice, thyme, soy sauce, and scotch bonnet pepper. Massage the ingredients onto the chicken, ensuring each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least an hour, or overnight for maximum flavor.

Heat about two tablespoons of oil in a large pot over medium-high heat. Once hot, carefully add the marinated chicken pieces, browning them on all sides for about 5–7 minutes until golden brown.

Remove the browned chicken and set it aside. In the same pot, add the remaining onions, garlic, and bell peppers. Sauté these aromatics for about 3–5 minutes until they soften and become fragrant. Stir in the tomato paste, soy sauce, and any leftover marinade, allowing the mixture to simmer for another 2 minutes.

Return the browned chicken to the pot and pour in enough chicken stock to cover the pieces halfway. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for approximately 1.5 hours.

After the braising time, taste the stew and adjust the seasoning with salt, pepper, or additional scotch bonnet if desired. If you prefer a thicker stew, uncover the pot and simmer for an additional 10–15 minutes. Serve hot.