Dilute the recado paste with water. In a bowl, pour over the chicken pieces and marinade for 30 minutes along with black pepper and salt.
In a cast iron skillet, heat the coconut oil and sauté the onion, garlic, and bell pepper on high heat until translucent. Add the brown sugar and stir continuously until dissolved and dark brown in color.
Add the chicken, one piece at a time, to the cast iron skillet, skin side down and brown completely. Avoid overcrowding. If necessary, remove the browed pieces and repeat with the remaining chicken until all are seared and their skins have achieved a nice deep brown color.
Once complete, combine the recado marinade and the chicken in the skillet, cover and cook for 40 minutes until the chicken is tender and the liquid has reduced to a deep mahogany colored gravy that coats the back of your spoon.
To serve: Stew Chicken is traditionally enjoyed with coconut milk rice and beans, habanero pepper sauce, curtido (cabbage salad), fried breadfruit and a traditional potato salad.