Chicken Peanut Stew

This was a staple of the "Stephanie's working a horrible job and Sean's still in school" years. I got it off a message board, maybe? I actually have no idea, I just look in my recipe book now :) It was described as having a West African flair to it. I'd say it's about as authentic as Chinese food from Safeway is.

Chicken Peanut Stew

1 chicken breast, cut into bite size pieces
Olive oil
1 1/2 cup chicken broth
1 14 oz can diced tomatoes and green chiles
1 15 oz can chickpeas
2 tbsp tomato paste (I've omitted this in the past and used a little cornstarch and water because really? what do you do with the rest of the can?)
1/2 cup peanut butter
1 tbsp red pepper flakes
1-2 tsp cumin
garlic powder to taste

Heat olive oil and chicken over medium heat. Saute with garlic powder until cooked through. Stir in tomatoes & chiles and chickpeas, stirring constantly for one minute. Stir in cumin, broth, and red pepper flakes, cover and reduce heat. Simmer for 10 minutes, stirring occasionally. Add tomato paste and stir until smooth. Add peanut butter and stir until smooth. Replace lid and simmer until thickened. Serve with rice, couscous, or what have you.