In a large bowl, combine the chicken pieces with salt, pepper, minced garlic, grated ginger, thyme, allspice, and vinegar. Mix well and let it marinate in the refrigerator for at least 30 minutes.

Heat vegetable oil in a large pot over medium-high heat. Add marinated chicken pieces and brown them on all sides for about 10 minutes. Remove from pot and set aside.

In the same pot, lower the heat and sauté onions, bell peppers, tomatoes, and scallions for around 5-7 minutes until soft.

Return the browned chicken to the pot, add enough chicken stock to cover halfway, and bring to a gentle simmer.

Reduce heat to low, cover the pot with a lid, and braise for 1.5 to 2 hours. Stir occasionally and add more stock or water if necessary.

Remove from heat, let rest for a few minutes, and serve hot over steamed rice or with rice and peas, garnished with chopped scallions.