Chicken Stew - Trinidad Style

This came from a member of my church in Miami.  She was a native of Trinidad.

• 1/4 cup vegetable oil
• 2 tablespoons dark brown sugar
• 4 skinless and boneless chicken breasts, halved
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 4 whole peeled canned tomatoes
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 3 carrots, peeled and cut into 2-inch pieces
• 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
• 1 1/2 cups water

1. In a heavy bottomed, medium or large saucepan, heat the oil over medium-high heat. 2. Add 2 tablespoons of brown sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. This does not make the chicken sweet, but rather gives a nice smokey flavor. Don't just caramelize it, let it come to a boil so that the aroma fills the home. 3. Add the chicken pieces, stir. Let the caramelize sugar coat the chicken thoroughly. 4. Take the fresh ginger and trim the outer parts with a knife - not a peeler. 5. Grate the ginger and let it cover the meat - grate directly over the pot. 6. Add 1 teaspoon of salt, and pepper. 7. Cook, stirring frequently until the chicken is brown, about 5 minutes. 8. Add the tomatoes and break up with a wooden spoon. Don't add the juice from the can. 9. Add the thyme 10. Add 2 tablespoons of parsley 11. Peel and cut the carrots and add to the pot. 12. Peel and cut potatoes and add to the pot. 13. Add the water. 14. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. 15. Season with salt and pepper, to taste. 16. Transfer to serving bowls and garnish with the remaining parsley. This can be served on top of a rice or pasta dish.