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PdfIn a large saucepan over high heat, season the chicken with salt and black pepper. Add the sliced onion and water and boil until the chicken is tender and its internal temperature is 165°F (74°C), about 30 minutes. Remove the chicken, then strain the sieve and set aside. You should be left with 3 to 4 cups (720 to 960 ml) of stock.
Heat the oil in a large pot over medium heat. Add the chicken and sauté, stirring, just until the pieces begin to brown, 5 to 7 minutes. Remove the chicken from the pot and set it aside. (Keep the pot over the heat.)
While the chicken is browning, combine the tomatoes, half of the chopped onion, garlic and parsley in a blender. Blend the ingredients until they are completely smooth.
Add the remaining half of the chopped onion to the pot and cook for 2 minutes. Pour the blended tomato mixture into the pot. Add the smoked paprika, cayenne and white pepper and stir to combine. Cook for 10 minutes.
Add the potatoes, carrots, peanut butter, habanero and 3 cups (720 ml) of the homemade stock to the pot. Stir the ingredients together and continue to cook until the potatoes are tender, 10 to 15 minutes. Add the chicken and simmer for 5 to 7 minutes. Season with salt and black pepper. Serve with rice.