Add about 1 liter water to a pot and bring it to a boil. Add the chicken and continue boiling until the chicken is cooked.
Meanwhile in a frying pan, heat up 4 tablespoons oil and fry the onion until tender.
When the chicken is done, remove it from the broth (keep it on a low simmer), allow the meat to cool down and shred the meat.
Take 200 ml from the broth and combine it with the peanut butter and tomato paste, stirring to a smooth paste.
Return the chicken to the broth, then add the peanut butter paste and the onions. Stir and continue simmering until the soup is thickened.
Season to taste. Serve with rice or Baton de Manioc or FuFu and more hot pepper.