In a large bowl, combine chicken with sea salt, black pepper, jerk dry rub, smoked paprika, pimento berries, browning sauce, soy sauce, sliced onion, scallions, carrot, bell peppers, garlic, ginger, and scotch bonnet pepper. Mix thoroughly to coat the chicken evenly.

Cover and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.

Heat olive oil in a heavy-bottomed pot over medium heat. Remove chicken pieces from the marinade, allowing excess marinade to drip off, and brown them in batches until all sides are seared. Do not overcrowd the pot.

Once all chicken pieces are browned, remove excess oil from the pot, leaving about 1 tablespoon. Return the reserved marinade, including vegetables and spices, to the pot and sauté for 3 minutes.

Add the browned chicken back to the pot along with any accumulated juices. Pour in 2 cups of water, stirring to combine.

Bring the mixture to a boil, then reduce heat to medium-low. Add diced tomato and tomato ketchup, stirring well.

Simmer the stew uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.

Taste and adjust seasoning as needed. Remove pimento berries, thyme sprigs, and ginger slices before serving.

Garnish with chopped parsley and serve hot with your choice of sides.