Trinidadian Chicken Stew

Good morning! Here is a recipe for dinner tonight, one that is easy, simple, and that I got from one of my favorite TV chefs: Giada De Laurentis. She can cook and she is so personable, I trust her dishes. I got this one about three years ago, and have made a few times when all you want is really good comfort food that is also good for you. Enjoy!

Ingredients
1/4 cup vegetable oil
2 tbsp dark brown sugar
2 skinless and boneless chicken breasts, halved
4 small skinless, bone-in chicken thighs
1 tbsp ginger
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 whole canned tomatoes
2 tbsp freshly chopped parsley
3 carrots, peeled and cut into 2-inch pieces
3 medium Yukon gold potatoes, peeled and cut into 2-inch pieces
1 1/2 cups of water

Directions
In a heavy, bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 tsp of salt and pepper. Cook, until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tbsp of parsley, carrots, potatoes and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 45 minutes. Season with salt and pepper to taste. Serve with Basmanti brown rice- I got mine at Trader Joe's.