West African Chicken and Ground Nut Stew

I recently made a major life changing decision to leave the area I had been in for 44 years and move to South Western MI right by the shores of Lake Michigan. Lake Michigan is an entity to herself. She shapes the weather here and right now she is a cold surly bitch. Never before have I experienced cold and snow like this. Don't get me wrong...I love the winter and the chilliness of the season, but the cold here is a whole new flavor of cold. So I offer to you a warm comfort food with flavors from a warmer climate. This is an easy and satisfying stew. Even kids are crazy about it because it has peanut butter in it. This is a small batch so feel free to double or triple if need be.

2 whole boneless skinless chicken breasts or 4 boneless skinless thighs, cut up into 1/2 inch cubes
Salt and pepper to taste
1 Tbsp. peanut oil or veggie oil
I med. yellow onion diced
1 inch knob of ginger peeled and minced
3 garlic cloves crushed or minced
1 28oz. can diced tomatoes undrained
1 15.5 oz. can northern beans undrained
1 small bag of frozen baby corn or regular corn approx 11 oz
1 large sweet potato, peeled and diced
1 and 1/2 c. chicken broth
1/4 c. smooth peanut butter
1 Tbsp tomato paste
1 tsp salt
1/2 tsp pepper
2 tsp chili powder (I prefer Mexene)
1/2 tsp cayenne
1 tsp. cinnamon
3 cups of hot cooked rice

In a 4 qt. dutch oven heat the oil over med high heat, til ripply. Season the raw chicken cubes with the salt and pepper and add to the oil. Saute til the chicken has a nice brown on the edges and add the onion, saute til the onion is soft and add the ginger and garlic for about a minute longer.
Add in the rest of the ingredients except for the rice. Bring to a boil and turn down the heat to low. Simmer for 30 minutes til thickened to stew consistency and the potatoes are cooked through. If it is too thick then add more broth.
After the right consistency is reached, taste the stew and adjust your spices. Serve atop the rice and give yourself a comfy comfort food hug.