In a bowl combine 2 tablespoons all purpose seasoning, 2 tablespoons chicken seasoning, 2 teaspoons pepper and chicken fillets and rub the chicken all over with the spices. Place in the fridge for 20 minutes.
Heat the oil in a large heavy bottomed saucepan or wok until hot. Fry your chicken on all sides, turning occasionally until dark brown then remove from the oil and set aside. Drain the oil from the pan.
Into the same pan, add the onion, peppers, spring onions and Scotch Bonnet (whole). Cook and stir for a few minutes until the onions have softened then add the chicken back in. Pour in just enough boiling water to cover, then add the remaining seasoning and stir.
Bring to the boil then reduce the heat to medium, cover and allow to cook for 2 hours or until the chicken is tender and falling apart. Remove the lid and allow the sauce to thicken. When ready to serve, remove and discard the Scotch Bonnet then ladle stew over rice or vegetables.