Begin by seasoning your bone-in chicken pieces with a mix of spices, salt, garlic, and sliced onions. Massage the marinade into the chicken thoroughly, then cover and let it sit for at least 30 minutes at room temperature.

In a large pot, heat up a couple of tablespoons of vegetable oil over medium-high heat. Carefully add your marinated chicken pieces, ensuring they are not overcrowded. Sauté until golden brown on all sides—about 5-7 minutes per side.

Remove the chicken and set aside. In the same pot, add sliced onions, minced garlic, and diced bell peppers. Sauté these aromatics over medium heat for 5-6 minutes until the onions are translucent and the peppers soften.

Return the browned chicken to the pot with the sautéed aromatics. Add chopped tomatoes, fresh thyme, allspice, brown sugar, and enough chicken stock to nearly cover the chicken.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, stirring occasionally.

Once the chicken is tender, taste the sauce and adjust the seasoning with salt and pepper as needed. Let the stew rest for a few minutes, then serve it hot.