Season chicken pieces
with green seasoning, crushed ginger, salt, black pepper and ketchup and mix to
combine. Marinate for at least 4 hours.
In a heavy bottom pot large
enough to make the chicken stew, heat vegetable oil and brown sugar and allow
to caramelize. The sugar will melt and
turn a dark brown(not black). Add
chicken and stir. Allow chicken to cook
for about 15 mins, without stirring, this should allow it to brown.
Add tomato paste and cook
for about 5 minutes. Add onion, red and
green bell peppers and thyme and cook for an additional 5 minutes.
Add enough water to barely
cover the chicken, potato, soy sauce and chicken bouillon. Bring to a boil, then turn the fire down to medium
low heat and allow to simmer for approximately 20-25 minutes or until the potatoes
are tender and the sauce has reduced and thickened.
Remove from heat and stir
in scallions just before serving. This
is best served warm over rice.