In a large bowl, combine cleaned organic chicken with browning sauce, Jamaican green seasoning, sea salt, smoked paprika, and Jamaican curry powder. Massage the marinade into the chicken for a flavorful infusion, then cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.

In a deep skillet, heat 4 tablespoons of extra virgin olive oil and 2 tablespoons of brown sugar over medium-high heat. Once hot, carefully add the marinated chicken pieces and sear each side for about 3-4 minutes until golden brown. Remove the browned chicken from the skillet and set aside.

Utilizing the same skillet, add another 2 tablespoons of olive oil over medium heat. Once heated, sprinkle in 2.5 tablespoons of Jamaican curry powder, stirring continuously for 2-3 minutes until fragrant and toasty.

To the skillet, add the minced garlic, fresh ginger, chopped scotch bonnet peppers, green onions, carrots, and bell pepper. Sauté for about 5 minutes, stirring frequently until the vegetables are tender and fragrant.

Stir in 1 teaspoon of ground allspice, sea salt, and black pepper to taste. Pour in the full-fat coconut milk and 1 cup of low-sodium chicken stock, along with 1 tablespoon of Jamaican pepper sauce. Incorporate the previously browned chicken and cubed potatoes, ensuring even distribution.

Reduce the heat to low and cover the skillet, letting the Jamaican Curry Chicken simmer for 20-25 minutes. During this time, the chicken will become tender and the sauce will thicken.

Plate the Jamaican Curry Chicken with your choice of fluffy rice or sautéed vegetables. Garnish with freshly chopped scallions or a sprinkle of red pepper flakes and serve warm.