Begin by combining your chicken pieces in a large bowl with minced garlic, grated ginger, salt, pepper, thyme, and chopped scotch bonnet pepper. Mix well and marinate for at least 1 hour, or overnight for deeper flavor.

In a large, heavy-bottomed pot, heat a couple of tablespoons of cooking oil over medium-high heat. Add the marinated chicken pieces, browning them on all sides for about 5-7 minutes until golden. Remove and set aside.

In the same pot, add sliced onions, chopped bell peppers, and diced carrots. Sauté over medium heat for about 4-5 minutes until soft and translucent.

Stir in the tomato sauce along with the ground allspice and any remaining seasonings. Cook for about 2-3 minutes to meld the flavors.

Return the browned chicken to the pot with the sautéed vegetables. Pour in chicken stock, covering the chicken pieces, and bring to a gentle simmer.

Reduce the heat to low, cover the pot, and let it braise for about 1.5 hours until the chicken is fork-tender.

Taste the stew and adjust the seasoning. Serve hot over rice or alongside plantains.