My recipe (taught to me by my JA friends) is similar to the one above.

I do not like thighs so I use most of a whole chicken washed and cut up into pretty equal sizes (use the wings and drums for another meal). I use smashed whole scallion, thyme and garlic in my rice/peas so no scallion in my brown stew. I add sweet pepper also and I slice thinly in strips : the pepper, white onion, carrot (matchstick) and fresh tomato. I like the texture of having them all same size and in strips.

Then:

Combine the chicken, SOME garlic, thyme leaves, and soy in a bowl. Turn until all chicken is coated with soy. In a sauce pan heat enough oil to brown chicken well on a medium heat being careful not to burn. TAKE THE CHICKEN OUT and Discard all but about a tblspoon of oil and then add the sliced veg and remaining garlic and let it sweat until translucent. Then I add back the chicken pieces and a ½ cup chicken broth (water if you dont have) to the saucepan to deglaze the bits so scrap a bit (the veg make their own sauce so I don't add much water - I judge as it goes along). Then I add a few dash of the soy and browning (not much though) - add 3 tblspoons of ketchup and a stem of thyme (to fish out later). Simmer on medium to allow the chicken to sweat to make its own sauce. I use the evaporation method and with patience you will get a reduced thick sauce.

MMMmmmmmm this is such a delicious dish! Please let us know how it turns out.