Place the chicken in a saucepan and add 1 1/2 quarts of boiling water.  Add the salt and pepper  and simmer until tender. Drain and reserve broth. Cool chicken and remove chicken from bones. Remove skin and discard. Cut the chicken in small pieces. Add 1 cup of reserved broth to peanut butter gradually and stir until smooth. Stir into remaining broth in the saucepan and blend until smooth. Add chicken and peanuts and mix well. Heat through. Serve on rice with accompaniments of riced hard boiled eggs, chopped onion, chopped green pepper, diced celery, red hot pepper, diced cucumbers, grated coconut and grated carrots.