Peanut Chicken Stew

2 (2 1/2-3 pound) Whole chickens, cut up
2 Tablespoons oil
1 Large onion, chopped
2 Medium carrots, sliced
1 Medium green pepper, cut into strips
1 3/4 Cups water
1 6-ounce can tomato paste
1/2 Cup peanut butter
1 Small bay leaf
1 Tablespoon snipped parsley
1 Teaspoon salt
Wash chicken and cut up. In large skillet cook chicken in hot oil about 15 minutes, turning as necessary to brown evenly. Add onion, carrots, and green pepper. Stir together water, tomato paste, peanut butter, bay leaf, parsley, and salt. Pour over chicken in skillet. Simmer, covered, 35 to 45 minutes or till chicken is done. Remove bay leaf. Spoon off fat; serve chicken and sauce over hot rice, if desired. Serves 8