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Remove skin from chicken and trim any excess fat, then wash chicken with vinegar and/or lemon or lime and rinse with water. Pat chicken dry with paper towel, chop into smaller pieces and set aside.
In a large mixing bowl or plastic storage bag, combine chicken, onions, green onions, garlic, thyme, bay leaves, browning, brown sugar, pimento seeds, paprika, salt, black pepper, scotch bonnet, red and green bell peppers, and soy sauce (if using). Season the chicken well, making sure it’s fully coated. Marinate for at least an hour or overnight if you have time.
Over medium high heat, heat oil in a large dutch oven or skillet. Remove the chicken from the marinade (reserve marinade - leave the vegetables and seasonings in the mixing bowl), and braise each side until browned, about 5-10 minutes.
Once the chicken pieces are browned on all sides, stir in the stock and reserved marinade. Cover pot and bring all the ingredients to a boil. After about 20 minutes, remove the lid, add ketchup and reduce the heat to medium-low.
Cover and let simmer until the chicken is very tender and the sauce has reduced by half, about 10 more minutes. Season with salt and pepper to taste. Remove the bay leaves, scotch bonnet pepper, green onion stalks, and thyme sprigs. Serve hot and enjoy!