Peanut butter soup, sauce arachide, mafé

Ingredients

one cup and a half (1 ½)of creamy peanut butter (( both reduced and non reduced fat work))
½ cup of tomato paste
4-5 chicken drumsticks and/or chicken breasts bones in
salt, pepper, garlic, cayenne pepper to taste
adobo powder ( if available)
half a green pepper, chopped (optional)
oil

1.	put enough oil in the sauce pan to cover the bottom of it, once the oil is hot, add the chicken
2.	add some garlic and salt and adobo
3.	let the chicken brown, turning it from time to time to allow all the sides to brown
4.	once all the chicken pieces are a golden brown, add about 2 cups of water and turn the heat up
5.	once the water is boiling add the tomato paste and the peanut butter
6.	turn to allow the tomato and peanut butter to be uniformly distributed
7.	add the chopped green pepper, if using one
8.	turn the heat on medium and let the soup cook. This is the step where your chicken will cook, so make sure to allow enough time (20-25min).
9.	it is ready when there is some oil on the surface. You can poke through the chicken a little bit to make sure it is cooked through. If not, leave the soup on the stovetop on low heat for a little while longer.
10.	serve with white rice
11.	The left overs can be refrigerated or frozen. The soup can be easily warmed up in the microwave.