Place the chicken thighs in a large stock pot. Cover them with water.
Bring the water to a boil, reduce the heat, then simmer the chicken thighs for 20 minutes. Remove the pot from the heat.
Remove the chicken thighs from the pot and set aside until cool enough to chop into 3/4-inch chunks.
Reserve three cups of the remaining broth from the pot.
Heat the oil in a large skillet over medium heat.
Add the onions, bell pepper and celery and cook for 7-10 minutes until the vegetables are tender.
Add the garlic and sauté for 30 seconds.
Add the tomato paste, diced tomatoes and peanut butter. Stir until combined with the vegetables.
Add the reserved chicken broth and okra and bring to a boil.
Reduce the heat to medium low, then simmer uncovered for 30 minutes.
Add the diced chicken pieces back to the pot and cook until heated through, about 1-2 minutes more.
Season with salt and pepper, to taste.
Serve over hot cooked rice and garnish with chopped peanuts and cilantro if desired.