In a large bowl, combine garlic, soy sauce, ketchup, brown sugar, thyme, allspice, salt, and pepper. Toss chicken pieces until well coated. Cover and refrigerate at least 2 hours—overnight for best flavor.

Heat oil in a Dutch oven over medium-high heat. Sear chicken on both sides until golden brown, about 5 minutes per side. Remove and set aside.

In the same pot, add onion, bell pepper, Scotch bonnet, and scallions. Cook until softened, about 4 minutes.

Stir in any remaining marinade, then return chicken to the pot. Pour in chicken broth and bring to a gentle simmer.

Reduce heat to low, cover, and cook for 1½ to 2 hours, stirring occasionally.

Taste and adjust seasoning. If you like extra heat, add a pinch more Scotch bonnet. For a slightly sweeter gravy, stir in a teaspoon of brown sugar.

Garnish with fresh scallions and serve over rice, fried plantains, or with a side of steamed vegetables.