Clean and pat dry the chicken pieces.

Slice the okra pods into rounds.

Dice the red and green bell peppers into medium-sized pieces.

Julienne the carrots into slender strips.

Finely chop the Scotch bonnet peppers (use gloves and be cautious with the heat).

In a bowl, combine the marinated chicken pieces with island vibe seasoning, pepper, garlic, and Himalayan pink salt. Let it marinate for at least 30 minutes.

In a large, heavy-bottomed pot or Dutch oven, heat some oil over medium-high heat. Add the marinated chicken pieces and sear them until golden brown on all sides. Remove and set aside.

In the same pot, add a bit more oil if needed. Sauté the diced onions until translucent. Then add the Scotch bonnet peppers, thyme sprigs, and sun-dried tomato paste. Stir well to combine and cook for a few minutes to release flavors.

Incorporate the sliced okra, diced bell peppers, and julienned carrots into the pot. Cook for another 5-7 minutes until the vegetables start to soften.

Sprinkle the island vibe seasoning, Goya Sazon with Azafrán, and seasoned salt mix over the vegetable mixture. Stir to coat evenly. Pour in the homemade vegetable or chicken broth, scraping the bottom to deglaze the pot.

Bring the mixture to a gentle simmer. Return the seared chicken pieces to the pot. Cover and let it simmer over low heat for about 30-40 minutes or until the chicken is cooked through and the flavors meld.

Taste the gumbo and adjust seasoning if necessary. You can add more salt, pepper, or spice according to your taste preferences.

If using watercress, add the leaves to the gumbo a few minutes before serving. They will wilt in the heat but maintain their vibrant color and flavor.

Once the chicken is cooked and flavors have melted, remove the thyme sprigs. Serve the Haitian Gumbo hot, either alone or over a bed of rice or with bread on the side.