In a large zip-lock bag, combine the bone-in chicken thighs or drumsticks with chicken bouillon, chopped scallions, minced habanero, garlic, thyme, freshly grated ginger, smoked paprika, and black pepper. Massage the mixture into the chicken, seal the bag, and refrigerate for a minimum of 2 hours, preferably overnight.

Heat 2 tablespoons of olive or vegetable oil in a Dutch oven over medium-high heat. Add the marinated chicken pieces and sear for 5-7 minutes on each side until golden-brown.

Remove the browned chicken and set aside. In the same pot, add chopped onion, sliced carrots, and bell pepper, sautéing for about 5 minutes until softened.

Return the chicken to the pot and pour in ketchup, brown sugar, browning seasoning, and bay leaves. Add enough water or chicken broth to cover everything, then bring to a gentle simmer.

Cover and reduce to low, cooking for 20 minutes. After that, remove the lid and simmer uncovered for an additional 10 minutes to thicken the gravy.

Taste the stew and add salt and freshly ground black pepper as needed to balance the flavor.

Serve the Savory Brown Stew Chicken hot over fluffy rice, garnished with fresh herbs.