In a large stew pot, melt the butter and sauté the onions until translucent.

Add the garlic, salt and seasonings, stir well and add the green bell peppers and chicken.

Cook until the chicken is browned all sides.

Add the tomatoes and mash them with help of a fork.

Add two cups of water and simmer for 5 to 10 minutes or until half of the liquid evaporates.

Add the half of the peanut butter, lower the heat and continue to simmer.

In a separate saucepan,  cook the spinach until the leaves are limp and tender.

Add the rest of the peanut butter to the spinach, and heat stirring for around 5 minutes.

Serve the stew and greens together.