Sprinkle the chicken pieces with salt, black pepper, and paprika. Heat the vegetable oil in a heavy-bottomed pot. Once hot, add the chicken and sear it on all sides until golden brown. Set it aside for now.

Using the same pot, toss in finely chopped onion, garlic, and grated ginger. Sauté them until the onion turns soft and translucent. The aroma alone will leave your kitchen smelling divine!

Next, stir in the diced red bell pepper and canned tomatoes. Cook these until the peppers begin to soften. This builds a base full of flavor and vibrancy.

Now for the magic! Add peanut butter, mixing it thoroughly with the vegetables. Cook this for about two minutes while stirring regularly. This step transforms the stew into something irresistibly creamy.

Place the browned chicken pieces back into the pot. Stir to coat the chicken in the peanut butter mixture, creating a rich, luscious start to your stew.

Pour the chicken broth into the pot. Throw in bay leaves for depth and sprinkle some cayenne for heat. Stir everything before covering the pot to simmer gently for 45–60 minutes.

Finally, taste the stew and adjust the seasoning. Add salt, a pinch more cayenne, or black pepper to match your preferences. Remove the bay leaves, and it’s ready to serve!