Wash and clean chickens (see above).
Put chicken pieces in a bowl, sprinkle salt, black pepper, chicken seasoning, seasoning cubes, thyme and pimento.
Add Spring onions, garlic, onions, green and red bell peppers, scotch bonnet, tomato and browning.
Massage well into chicken pieces. Cover with the bowl cover or cling film. Set aside in the refrigerator for a minimum of 2 hours or overnight.
Peel potatoes and cut into four pieces each, set aside.
Scrap off the marinade from the chicken pieces and set aside the marinade.
Pour vegetable oil into pot and place over medium-high heat, when hot, gently place your chicken and potatoes into the oil. Do not overcrowd the oil, fry in two batches.
Remove chicken from oil.
Drain off the oil from the pot leaving about two tablespoons of oil behind.
Reduce the flame to medium heat.
Pour the marinade with the vegetables into the pot, stir to loosen the bits at the bottom of the pot.
Place chicken and potatoes back into the pot, cover and cook for 5 minutes (until you can see oil).
Rinse out the marinade bowl with one cup of hot water and add to the pot. Stir gently, cover and cook for 15 minutes.
Add a further 2 cups of hot water, from the sides, stir gently, cover and cook for 15 minutes.
Taste and correct seasoning. Take off the heat.