Coconut Almond Chicken Stew with Cilantro

Ingredients

8

Servings

8 boneless skinless chicken thighs, about 2 pounds, trimmed
1 teaspoon Sicilian Sea Salt
1/2 teaspoon
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 tablespoons Thai Kitchen® Thai Kitchen® Roasted Red Chili Paste
2 cups Original Chicken Stock
1 can (13.66 ounces) Thai Kitchen® Thai Kitchen® Coconut Milk
1 large (1 pound) sweet potato, peeled, quartered lengthwise and cut into 1-inch slices (about 2 cups)
1 small red bell pepper, cut into thin strips (1 cup)
1/2 cup smooth almond butter
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro

SEASON chicken with sea salt and pepper. Heat oil in 5-quart nonstick Dutch oven or saucepot on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Add onion; cook and stir 3 minutes or until lightly browned. Add chili paste; cook and stir 1 minute.
STIR in chicken stock, coconut milk, sweet potato and bell pepper. Bring just to boil. Return chicken and any juices to Dutch oven. Reduce heat to low; cover and simmer 25 minutes or until chicken is cooked through and sweet potato is tender.
MIX almond butter, lime juice and 1 cup of sauce from the stew in medium bowl with wire whisk until smooth. Gradually stir back into stew. Simmer 5 minutes or until sauce is slightly thickened, stirring occasionally. Sprinkle with cilantro. Serve over cooked rice, if desired.

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