Instruction 1:
Season the chicken pieces by patting them dry with paper towels. Generously season with all-purpose seasoning, curry powder, thyme, salt, and black pepper. Massage seasonings into the meat and let marinate for at least 30 minutes at room temperature or up to 24 hours refrigerated.
Instruction 2:
Heat oil in a heavy-bottomed Dutch oven over medium heat. Add brown sugar and cook, stirring constantly, until it melts and turns deep golden brown (3-4 minutes). Watch carefully to prevent burning - the sugar should bubble and caramelize but not smoke.
Instruction 3:
Carefully add the seasoned chicken pieces to the caramelized sugar, turning to coat all sides. Cook for 8-10 minutes until chicken develops a rich, mahogany color. The sugar will darken further and create a beautiful glaze. Remove chicken and set aside.
Instruction 4:
Add onions, garlic, and tomato paste to the same pot, scraping up any browned bits from the bottom. Cook until onions soften and become translucent, about 5 minutes.
Instruction 5:
Return the browned chicken to the pot. Add chicken stock, scotch bonnet peppers, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
Instruction 6:
Add carrots, potatoes, and pumpkin to the pot. Continue simmering covered for 15-20 minutes until vegetables are tender and chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
Instruction 7:
Remove scotch bonnet peppers and bay leaf. Taste and adjust seasoning with salt, pepper, or additional curry powder as needed. Let rest for 5 minutes before serving.
Instruction 8:
Serve hot, garnished with fresh thyme sprigs and chopped green onions. Accompany with rice and peas, fried plantains, and lime wedges for an authentic Jamaican experience.