1 3-4lbschicken, cut into parts (or 3-4 lbs of your preferred parts)
salt to taste
1pinchfreshly ground black pepper, plus more later
1pinchallspice, plus more later
1large onionsfinely chopped
1large sweet bell pepperfinely chopped
2inchpiece of gingerpeeled and minced
1/2jalapeno with seeds OR 2 jalapenosseeds and membranes scraped out and each split in half (for jalapeno flavor with less heat)
2cupschicken stock–optional and I did not use
1Tchopped flat leaf parsley
1tchopped fresh thyme
dark brown sugar to taste
Whisk the pinches of black pepper, allspice and cayenne pepper into the flour, plus a pinch of salt. Dry the chicken pieces and then dredge them in the seasoned flour.
Meanwhile, heat a large dutch oven or heavy pot over medium heat. Pour the olive oil in and heat it to shimmering. Fry the floured chicken, 2-3 pieces at a time, about 5 minutes per side. Remove the chicken to a plate. When you are done, pour off about half of the oil.
Add the onions, peppers and garlic to the pot and cook until translucent, about 5 minutes.
Stir in the ginger, jalapeno and allspice and cook another minute or 2. Add the wine and bring to a boil. Reduce the liquid by half.
Add the Worcestershire sauce, soy sauce and ketchup (and stock if using) and bring to a boil. Return the chicken to the pot and cover tightly. Reduce to low heat and maintain a simmer for 30-40 minutes, until the chicken is cooked through (40 minutes for me).
Stir in the scallions and fresh herbs. Add dark brown sugar to taste–I used 1 tablespoon.