Take your skinless chicken and squeeze the juice of a whole lime over it. Rinse under cold water until slimy texture of chicken it no longer there. If you do not start with skinless chicken, remember to skin your chicken first. You can use only thighs or a combo or thighs and drumsticks.

Prep all your veggies and make sure to cut them very finely because you want them to stew down nicely.

Toss your your chopped veggies and aromatics on your washed clean chicken. Season with salt and pepper. Cover and let marinate in the fridge for 2-3 hours. Traditionally this is made with pimento peppers. If using pimento peppers, replace both belle peppers and jalapeños for about 300 grams of pimentos diced.

In a pot add 2 tablespoons of oil and 1/3 cup of brown sugar. You can add more brown sugar for a sweeter final meal and more sauce.

Allow your sugar to brown basically to the pot of smoking but before it gets black or starts to burn.

Add your chicken quickly to the pot of sugar and brown both side for about 1 minute - 1 minute 30 seconds each side. Try not to add all the veggies fro your marinade while your chicken first hits the pan because this will prevent browning.

After your chicken has browned on both sides, add the rest of the veggies from your marinade and mix and lower heating.

Let chicken simmer uncovered for about 20 minutes until veggies soften dramatically and chicken cooks.

Add about a heaping tablespoon of ketchup and mix well, making sure to scrape bottom but not break up chicken pieces.

There should be enough liquid from veggies to stew your chicken but if your chicken is drying out quickly, ass about 1/3 cup of water only after your chicken and veggies have turned a dark brown colour.

Add thyme springs and whole habanero and simmer for an addition 10-15 minutes or until chicken is fully cooked, veggies are soft and the content of your your whole pot are a beautiful dark brown. You can season with more salt if you need to.