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Heat the oven to 350°F
Place the chicken into a nonmetallic bowl
Pour the vinegar over the chicken
Let stand for 10 minutes
Remove the chicken from the vinegar and rinse with water
Discard the vinegar
Place the chicken into a gallon-size resealable bag
Add the jerk seasoning and the browning sauce
Seal the bag and massage until the chicken is coated
Add the green onions, yellow onion, garlic, chopped peppers, allspice, thyme, salt and black pepper
Seal the bag and massage until combined
Let stand for 15 minutes
Remove the chicken from the bag and reserve the vegetable mixture
Heat 1 tablespoon oil in a 10-inch Karibe™ cast-iron skillet over high heat
Add the chicken and cook for 6 minutes or until browned on both sides
Remove the chicken from the skillet
Heat the remaining 1 tablespoon oil in the skillet
Add the reserved vegetable mixture and cook for 3 minutes or until tender-crisp
Stir in the soup and water and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet
Return the chicken to the skillet
Bake for 20 minutes or until the chicken is cooked through
Stir the soup mixture
Serve with rice, topped with additional chopped green onion and thyme, if desired