Caribbean stew chicken

INGREDIENTS

1 Whole Chicken
2 Tbsp Extra Virgin Olive Oil or Peanut Oil
1/2 Cup Brown Sugar
10 Finely Chopped Pimentos (Seeds Optional)
3 Medium Sized Onions
1 Bundle of Chive
2 Bundles of Chadon Beni or 10-12 Leaves (Culantro)
1 Thyme
5 Garlic Cloves
2 Cups Water or Vegetable Stock
1/8 Cup Soy Sauce
2 Tbsp Golden Ray (Vegetable Cooking Butter)
1 Hot Pepper
Salt & Black Pepper (to taste)

METHOD

Cut chicken into desired pieces.
Clean, wash, drain and set chicken aside.
Finely chop onion, pimento, chive, chadon beni and garlic.
Put chicken in a bowl and season with salt and black pepper.
Add onion, pimento, chive, chadon beni and garlic and thyme leaves to chicken.
Massage ingredients into chicken until well incorporated.
Let marinate for 4-6 hours in refrigerator.
Heat pot over high heat.
Add oil and brown sugar.
As soon as sugar begins to melt stir constantly until all the sugar is dissolved.
(this ensures the sugar from burning and tasting bitter)
Add chicken to pot and stir until well coated with melted sugar.
Cover and allow chicken to brown for 10 minutes.
Stir in water, soy sauce and golden ray.
Place whole pepper in center of pot.
Reduce heat to medium to low and let cook 30-45 minutes (checking every 15 minutes)
Remove whole pepper.
Check for salt and black pepper and add to taste.