Ingredients:

• 1.5 lb chicken thighs
• ½ cup tomato sauce
• 1 red bell pepper, chopped
• ½ cup peanut butter
• ¼ cup olive oil
• ½ onion, chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon bouillon powder
• 2 cups chicken stock or water
• 1 teaspoon black pepper
• 1 teaspoon salt, or to taste

Directions:

1. Wash and pat dry the chicken thighs.
2. Season with salt and pepper.
3. In a skillet, brown the chicken in olive oil over medium-high heat, then set aside.
4. Sauté onions and red bell pepper in a soup pot with olive oil.
5. Add tomato sauce and spices, excluding salt.
6. Simmer for a few minutes.
7. Pour in chicken stock, add chicken, and simmer for 10 minutes.
8. Adjust salt to taste.
9. Stir in peanut butter until well mixed and cook until the stew thickens.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Kcal: 420 | Servings: 4