Begin by preparing your whole chicken. Remove the skin and trim any excess fat, wash with vinegar, chop into pieces, and pat dry.

In a large mixing bowl, combine chicken pieces with chopped onions, minced garlic, escallion, thyme, bay leaves, browning sauce, brown sugar, salt, black pepper, scotch bonnet pepper, and bell peppers. Massage well and marinate for at least an hour or overnight.

Heat olive oil in a Dutch oven over medium-high heat. Sear marinated chicken pieces until browned on all sides, about 5-10 minutes.

Add reserved marinade and chicken stock to the pot. Bring to a boil then reduce heat and simmer for 20 minutes.

Stir in ketchup to thicken the gravy and cook for another 10 minutes or until sauce has thickened and chicken is tender. Adjust seasoning.

Remove bay leaves and serve hot with sides like Jamaican rice and peas.