Jamaican Pineapple Jerk Chicken Stew

Wash and clean chicken, removing excess fat, (I remove the skin from most of the chicken, of course this is optional), In a bowl combine all the dry seasoning with 1 tbsp jerk marinade mix well to combine. After the chicken is cleaned, season chicken with that seasoning mix, also, onions, bell peppers, garlic, tomatoes, and soy sauce. Using your hand rub all the seasoning well into meat, cover, and marinade at least 1 hour, the longer the better. Heat oil on medium high heat, add chicken pieces shaking off onions, bell peppers and tomatoes. Flip chicken pieces onto other sides until you get a nice golden colour on each side, about 3 minutes on each side. Do this in small batches. When done set chicken aside, add minced garlic and sauté about 2 minutes, add the brown sugar, onion, bell peppers, tomatoes, soy sauce, and pineapple chunks remaining 1 tbsp jerk marinade stir continuously for 2 minutes, add chicken pieces in with pineapple juice, soy sauce, oyster sauce stir to combine cover and cook for 45 minutes, Add water and ketchup and carrots way gently stir to combine, cook for 30 minutes. If you feel gravy need to be thicker make a slurry with 1 ½ tsp all-purpose flour and 3 tbsp water, add to pot, stir gently to combine, and cook for another 10 minutes.