Purée salt, garlic, scallions, parsley, thyme, Scotch bonnet chile, half the green bell peppers, and 1⁄2 cup water and pour over chicken.
Chill for 4 hours.
Heat oil in a Dutch pot oven over medium-high heat.
Remove chicken from marinade and save.
Add the chicken to the dutch pot and cook, turning once or until browned which should take about 10 minutes.
Transfer chicken to a plate and set aside.
Add remaining green bell peppers, onions, and red bell peppers to pot, season with salt and pepper, and cook until soft. About 8 to 10 minutes.
Add the tomato paste and cook for 1 minute.
Return chicken to pot, along with reserved marinade and 1 cup water.
Bring to a boil then reduce heat to medium-low, and cover pot slightly until chicken is tender. About 25–30 minutes.
Remove from heat and season to taste with salt and pepper.
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