Trinidadian Chicken Stew

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1/4 cup vegetable oil

2 tablespoons dark brown sugar

2 skinless and boneless chicken breasts, halved

4 small skinless, bone-in chicken thighs

1 tablespoon finely grated fresh ginger

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

4 whole peeled canned tomatoes

2 tablespoons chopped fresh thyme leaves

1/4 cup chopped fresh flat-leaf parsley

3 carrots, peeled and cut into 2-inch pieces

3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces

1 1/2 cups water