Make the bouillon:

In a large pot, put the water, chicken, garlic, ¼ of the onion, bay leaf, 2 green onions, salt.

Let it boil for at least 45 min.

Drain the bouillon with a strainer and keep the liquid.

In a sauce pan on medium high heat, fry you chicken. Do not deep fry. The oil should only touch a quarter of the chicken. Stir often to make sure that the chicken pieces is fried all around. Set those pieces aside.

In that same oil, sauté the onions, green onions and peppers.

When softened, add the tomatoes and crushed them with your wooden spoon.

Add the spice mix and stir.

Let it simmer for 3 min.

While it is simmering, add the peanut butter to your bouillon and stir well. The goal is to softened the peanut butter as much as you can.

Add the bouillon to your sauce and stir well.

Turn down the heat to low.

Add your chicken and coat each piece with the sauce.

Let the sauce thicken while stirring from time to time to prevent the peanut butter from sticking to the bottom.

Serve warm.