Begin by rinsing your chicken thighs under cold running water. Pat them dry, season generously with salt and black pepper, and set aside.

Heat a large skillet over medium-high heat and add a couple of tablespoons of olive oil. Brown the chicken thighs for about 5-7 minutes on each side until golden brown, then remove and set aside.

In the same skillet, heat another splash of olive oil over medium heat. Add chopped onions and diced red bell pepper, sautéing until the onions become translucent, about 3-5 minutes.

Stir in the tomato sauce along with cayenne pepper and bouillon powder. Let this mixture simmer for 2-3 minutes before adding the chicken stock.

Return the browned chicken thighs to the pot, nestling them into the sauce. Simmer for about 10 minutes, allowing the chicken to absorb the flavors.

Stir in the peanut butter until melted and combined. Cook for an additional 5 minutes until the stew thickens.

Ladle the warm stew into bowls and serve with fufu, rice, or cauliflower rice.