1-Start by marinating the chicken with all the seasonings and chopped vegetables for at least one hour or overnight in the refrigerator to lock in those Caribbean tastes.

2-After marinating, remove the solids and set them aside while you brown the chicken pieces in heated oil for even cooking.

3-First, gather all ingredients and prepare them as needed.

4-Wash and pat dry the 3 pounds of boneless, skinless chicken thighs, then mix in the seasonings like 2 teaspoons garlic powder, 2 teaspoons onion powder, and others from the list.

5-Marinate for enhanced flavor, which is a tip that really makes the dish stand out.

6-Second, season the chicken with a blend that includes salt, pepper, and dried thyme; let it sit for at least 30 minutes if you’re short on time.

7-Third, heat a large pot over medium-high heat with ¼ cup oil and brown the chicken on all sides for about 5 minutes each side to seal in juices.

8-Fourth, remove the browned chicken and sauté the reserved vegetables and seasonings in the same pot until softened, which takes around 5 minutes.

9-Fifth, return the chicken to the pot and add 1 cup chicken broth, ½ cup water, and 2 tablespoons ketchup, then simmer covered for 30 minutes while stirring occasionally.

10-Sixth, uncover and simmer for an additional 10 minutes to thicken the gravy, ensuring everything is tender and flavorful.

11-Finally, serve it hot and enjoy the results of your slow simmering efforts, which help retain moisture in the dark meat.