Cook the Chicken: Season the chicken thighs generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken for a few minutes on each side until golden brown, then remove it from the pan and set it aside.

Sauté the Vegetables: Using the same pot, toss in the diced onion and bell pepper. Cook them for 3–5 minutes, stirring occasionally, until they’re softened and release their aroma.

Create the Stew Base: Add the tomato paste, cayenne pepper, and bouillon powder to the pot. Stir and cook for an additional 2 minutes to blend the flavors together.

Incorporate Peanut Butter: Add the peanut butter to the pot and stir until it’s evenly mixed with the tomato base.

Simmer the Stew: Pour in the chicken stock and return the browned chicken thighs to the pot. Let the stew simmer for 30–35 minutes, stirring occasionally to prevent sticking.

Adjust Seasoning and Serve: Taste the stew and adjust the salt or spices if needed. The sauce should be rich and slightly thickened. Serve hot over rice, bread, or yams, garnished with fresh herbs if desired.