In a large bowl, combine chicken pieces with browning sauce, brown sugar, garlic, white parts of scallions, ginger, thyme, scotch bonnet pepper, all-purpose seasoning, paprika, black pepper, and salt. Mix thoroughly, cover, and refrigerate for at least 2 hours or preferably overnight.
Remove chicken from marinade, letting excess drip off. Reserve the marinade. Pat chicken pieces dry with paper towels for better browning.
Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Working in batches to avoid crowding, brown chicken pieces on all sides, about 5-6 minutes per side. Transfer browned chicken to a plate.
Reduce heat to medium. Add sliced onion to the pot and cook until softened and golden, about 4-5 minutes, scraping up any browned bits from the bottom.
Stir in reserved marinade, chicken stock, ketchup, soy sauce, and bay leaves. Bring to a boil, then reduce heat to low.
Return browned chicken to the pot along with carrots. Cover and simmer gently for 35-40 minutes, turning chicken occasionally, until meat is tender and nearly falling off the bone.
Add red bell pepper and green parts of scallions. Continue simmering uncovered for 15-20 minutes until sauce thickens to a rich gravy consistency that coats the back of a spoon.
Remove scotch bonnet pepper and bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot over rice and peas or with fried dumplings.
