Place the chicken pieces in a large zip bag. Add the chicken bouillon, scallions, minced habanero, garlic, thyme, ginger, paprika, and black pepper. Zip the bag closed and massage the chicken pieces to coat with seasoning on all sides. Place the chicken in the refrigerator and chill for at least 2 hours. (You can marinate overnight if desired.)
Brown the Chicken -
Set a large 7-8 quart dutch oven (or pot) over medium heat. Place the oil in the pot. Once hot, add the chicken pieces, and as much of the marinade seasoning as possible, into the pot. Brown the chicken pieces on both sides, rotating the pieces as needed. (This will go faster if you pot is wider like a dutch oven.)
Make the Stew Base -
Remove the chicken pieces and place on a holding plate. Add the chopped onion, carrots, and bell peppers to the pot. Sauté for 5 minutes to soften.
Move the chicken pieces back to the pot. Add the ketchup, brown sugar, browning seasoning, bay leaves and water. Stir well. Cover and simmer for 20 minutes.
Then remove the lid, stir and simmer another 10 to thicken the gravy. Taste, then salt and pepper as needed.
Serve the stew as-is in a bowl, over white rice, or with peas and rice.Store cooled leftovers in an airtight container for up to 4 days. To freeze, transfer to a sealed container and wrap the container in a layer of aluminum foil. Keep in the freezer for up to 2 months.