African Peanut Stew

I made this last month for Bookclub. It doesn't sound it, but it tastes delicious. Easy to make as well.

2 chickens, cut into pieces (4-5 breasts)
(3/4 cup peanut oil) I used the oil from the top of the p'butter & added veg oil
2 large onions,
chopped 3 tomatoes
4 1/2 cups water (add 2 chicken bouillon cubes)
1/4 cup tomato paste
1 cup peanut butter - (Kroger's natural creamy)
3 sweet potatoes, cut into chunks (1 large can Sweet taters/yams in light syrup - drain, chop)
6 carrots, thickly sliced in rounds
12 okra pods (I think these are gross so I omitted them)
3 bell peppers (red/green/yellow/orange), de-seeded and diced
1/2 teaspoon cayenne pepper or 1 chile pepper (I added lots more)

In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot. Boil 4 cups of water and add to the pot. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes.

Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking.