Slice the Bell Peppers: Lengthwise slice the sides of the bell peppers, then cut each slice into large strips. Line the strips horizontally and slice them into large cubes.

Slice the Carrots: Peel the carrot and slice off its top, then hold the knife on a diagonal angle and slice into large chunks.

Dice the Onion: Lengthwise halve the onion then lay the half-sliced side down and thinly slice without touching the root. Then, turn the onion horizontally and push the knife crosswise into the slices. Finally, thinly slice lengthwise to make diced pieces.

Mince the Garlic: Bash the garlic with the side of the knife to remove the skin, then thinly slice each clove. Rock the knife back and forth over the sliced pile until the pieces are finely minced.

Mince the Ginger: Scrape the skin off using a spoon then slice crosswise into thin pieces. Cut the pieces into matchsticks then gather the sticks and cut crosswise until finely minced.

Chop the Scallions: Slice off the white roots and the first 1-2 inches at the top. Bunch the scallions together and thinly slice the stalks into small round pieces.

Cook the Aromatics: In a saucepan over medium heat, stir 1 tbsp garlic and 1 tsp ginger with 2 tbsp olive oil around for 30 seconds until fragrant.

Add the Brown Sugar: When the aromatics turn golden, add 1 tbsp brown sugar, and cook for 1 minute or until caramelized into a thick, dark, and glossy mixture.

Add the Onion: When the mixture starts to thicken, add 4 oz onion, and stir around for 1 minute.

Add the Condiments: Continue adding 4 tbsp Heinz ketchup, 2 tsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tbsp all-purpose flour, 2 bay leaves, 1 tsp dried thyme, 1/4 tsp salt, 1/2 tsp ground black pepper, 1 tsp paprika, and 1/2 tsp allspice and stir for 1 minute until everything is well mixed.

Add the Chicken: Add 34 oz bone-in chicken drumsticks to the mixture and move them around to evenly coat with the sauce.

Add the Veggies: Continue adding 2 oz yellow bell pepper, 4 oz red bell pepper, and 8 oz carrot, and repeat the same motions for 2 minutes.

Add the Broth: Add 2 cups unsalted chicken broth to the saucepan and bring to a boil then reduce to a simmer and cook for another 45 minutes until the meat turns white and the skin appears brown.

Garnish and Serve: Sprinkle in 1/4 cup scallion to garnish, then serve hot with preferred sides.