Mexican-inspired peanut chicken and potatoes

I came across this recipe in my go-to Mexican cookbook. But, as usual, I didn't have all the ingredients so I adapted it to suit my pantry. It didn't require a lot of altering, and it was still damn delicious, so I thought I would post the recipe, with my alterations, so you can see how you go. 


Ingredients
2 chicken breasts, cut into chunks
4 potatoes, sliced 
1 onion, sliced
1/2 cup peanuts OR 1/4 cup peanut butter
3 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon cumin
2.5 cups chicken or vegetable stock
salt and pepper, to season
rice with or without veges to serve

(The recipe also called for 2 boiled eggs, sliced to serve, as well as 2 pork loins chopped into chunks, cooked the same as the chicken, and added the same time as the chicken. On this thinking, you could also have this as a pork-based dish, or have both the chicken and pork in there together.)

Brown the chicken in a heavy-based frypan. Once cooked through, set aside in a bowl. (if using pork as well, do the same)
cook the onions in the same frypan for about five minutes. 
add the potatoes, stirring for about two minutes.
add the paprika, garlic and cumin, stir and mix through for about a minute. 
add the stock and peanuts or peanut butter
stir it all through well. bring to the boil and let it gently simmer for about 10 minutes. 
Add the chicken and/or pork - allow to simmer for another five to ten minutes. 
whille that's all happening, cook your rice. 
I added some steamed finely diced carrot, capsicum and spring onion to my rice - but I think anything like that would work - beans, peas, brocolli, caulifower, asparagus etc - nothing too overpowering. 
Spoon the rice into your bowls and then spoon the delicious chicken mixture and sauce over the top. 
I topped mine with a freshly chopped chilli just to give it a bit of a kick