Jamaican-Style Brown Stew Chicken

Wash your hands with soap and water for at least 20 seconds. Rinse and dry the produce before preparing it as listed, removing any damaged areas. Keep the habanero intact; cutting or piercing it will release considerably more heat.

Pat the chicken dry with paper towels without rinsing it. Season all sides with the measured 1 teaspoon salt. Wash your hands and clean any surfaces and utensils that touched raw chicken before continuing.

Heat the oil in the Dutch oven over medium-high heat. Brown the chicken in two batches, cooking each batch for 4–5 minutes on the first side and 3–4 minutes on the second side. Transfer to the plate; the chicken will still be undercooked. Reduce the heat if the browned bits on the bottom begin getting very dark.

Reduce the heat to medium. Add the onion and bell pepper to the Dutch oven and cook for 5–6 minutes, stirring frequently, until softened and lightly golden. Stir in the garlic and allspice for 30 seconds, then remove the Dutch oven from the heat while you make the caramel.

Put the sugar and the measured 2 tablespoons water in the light-colored saucepan. Stir briefly to moisten the sugar, then cook over medium heat without stirring, gently swirling the pan when necessary. After approximately 5–8 minutes, the syrup should progress from clear to golden and then deep amber with reddish-brown tones. Remove it from the heat as soon as it reaches this color. It should smell toasted, not acrid; do not let it become black or smoke.

Stand back and carefully add the measured 1/2 cup broth to the caramel in several small additions, stirring with the long-handled spoon. Expect vigorous bubbling and steam. If the caramel hardens, return the saucepan to low heat and stir until dissolved. Pour this caramel mixture into the Dutch oven, then add the remaining 1 1/2 cups broth and the measured 1/2 teaspoon sauce salt. Return the Dutch oven to medium heat and scrape up the browned bits.

Add the thyme, whole habanero, chicken, and accumulated chicken juices. Nestle the thighs into the liquid; they do not need to be submerged. Bring to a gentle simmer, cover, and reduce the heat to low. Braise for 35–45 minutes, turning the thighs halfway through without crushing the habanero. The chicken is ready when tender and at least 165°F in the thickest part of each thigh, measured without touching bone. Continue braising if it has reached a safe temperature but still feels firm. Wash the plate and tongs before using them for cooked chicken.

While the chicken braises, rinse the rice in the strainer under cool running water and drain thoroughly. Put it in the covered saucepan with the measured 3 cups water and remaining 1/2 teaspoon salt. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 18 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes.