Begin by cutting the cleaned organic chicken into pieces, then place it in a large bowl. Add browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder, ensuring to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

In a deep skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once hot, sprinkle the organic brown sugar into the oil until it starts to dissolve, creating a flavorful base. Carefully add the marinated chicken pieces and sear for about 3-4 minutes on each side until nicely browned.

Using the same skillet, add another 2 tablespoons of olive oil and heat over medium heat. Once shimmering, sprinkle in the Jamaican curry powder, stirring constantly for about 2-3 minutes until fragrant and deeper in color.

Add minced garlic, fresh ginger, finely chopped scotch bonnet peppers, green onions, carrots, and bell pepper to the skillet. Sauté for roughly 4-5 minutes until fragrant. Stir in ground allspice, sea salt, black pepper, coconut milk and chicken stock.

Return the browned chicken to the skillet along with the cubed russet potatoes and fresh thyme sprigs. Stir well, bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked and sauce thickens.

Serve hot over steamed rice or alongside sautéed vegetables, garnished with chopped scallions or red pepper flakes if desired.