Coconut Almond Chicken Stew

Prep Time: 15 minutes
Cooking Time: 40 minutes

Ingredients You'll Need

• 8 boneless, skinless chicken thighs (about 2 pounds), trimmed
• 1 tsp. sea salt
• 1/2 tsp. black pepper
• 2 Tbsp. olive oil
• 1 large onion, chopped
• 2 Tbsp. roasted red chili paste
• 2 cups chicken broth
• 1 can (13.5 ounces) coconut milk
• 1 large sweet potato (1 pound), 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
• Cooked jasmine rice or basmati rice (optional)

Cooking Instructions

1. 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.  
2. Stir in broth, 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.  
3. 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.