1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
2 tablespoons olive oil
1 large onion, chopped (1 cup)
2 tablespoons Thai Kitchen® Roasted Red Chili Paste
2 cups chicken broth
1 (13.5 ounce) can Thai Kitchen® 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 Thai Kitchen® Jasmine Rice or basmati rice (optional)
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.
Add onion; cook and stir 3 minutes or until lightly browned.
Add chili paste; cook and stir 1 minute.
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.
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 for 5 minutes
or until sauce is slightly thickened, stirring occasionally