Chicken Muamba - cooking recipe

Ingredients

1 (3 1/2 lb) whole chickens, cut up (I will skip the killing and cleaning part that we go through)
1 (6 ounce) can tomato paste
1 large fresh tomato (you can peel and seed if you wish, we eat everything here)
1 garlic clove, crushed
1 small onion, diced
1/2 cup chunky peanut butter
2 tablespoons palm oil (available in Oriental markets, feel free to substitute with a healthier oil)
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 hot pepper (we use pili pili, a very hot pepper native to here, most like scotch bonnet in flavor but makes habe)

Preparation

Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock.
Saute onion, hot pepper and garlic in oil until translucent. Add tomato.
Stir in tomato paste and about 1/2 C stock.
Add peanut butter.
You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
Return chicken to the pan and simmer for a few minutes to infuse the flavors.
Serve over rice.
That's the traditional method.
Now the \"My in laws have shown up at the door to see little Joey, all I have is a couple of chicken breasts in the fridge and Joey is at that age where he asks adults things like \"Mommy says that you are a busy body, how can I be one too?\" version.
To your favorite spaghetti sauce add the peanut butter and chunks of chicken breasts and crushed red pepper to taste. While that simmers, put water on to boil for minute rice and get back out and keep an eye on Joey.