If using sweet potatoes or yams, boil or steam them until they start to soften. In a large pan, place the chicken in hot oil and a tbsp of JUMBO Chicken until it has browned. Add salt and pepper. Lower the heat, add a cup of chicken stock and simmer.

Heat oil in a frying-pan. Fry the tomatoes, onions, garlic and peppers in hot oil. Add the spices. Add the optional vegetables, sweet potatoes or yams and/or the dried shrimp or langoustines. Add the peanut butter and water or stock and stir until the sauce is smooth. Add this sauce to the chicken and continue to simmer, stirring frequently until the meat and vegetables are cooked.

Serve with boiled rice and as much garnish as desired: boiled egg, shelled. Sometimes some of the following are added to the pan and cooked with the stew for a few minutes before serving: boiled, sliced yam or sweet potato sliced fruit such as banana, mango, orange, papaya or pineapple shredded lettuce parsley chopped nuts strips of coconut sliced tomatoes sliced onions: raw or fried Pili-Pili sauce.