Cook the chicken in enough water with salt, a bay leaf, and a piece of onion.

Remove the seeds and veins from the chili peppers, then fry them in a little oil until they puff up. Set aside.

In the same oil used for the chilis, sauté the onion and garlic until softened. Set aside.

Lightly fry the peanuts and the bread roll in the same oil.

Roast the tomatoes until the skins are slightly blackened.

Blend the roasted tomatoes, onion, garlic, chilis, bread, and peanuts with some chicken broth until smooth.

Heat a little oil in a pot, pour in the blended sauce, and fry it. Add the chicken and more broth if needed to reach your desired consistency.

Bring to a boil, then serve.