{"id":19819,"date":"2017-05-27T19:47:18","date_gmt":"2017-05-28T02:47:18","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=19819"},"modified":"2017-08-02T00:26:20","modified_gmt":"2017-08-02T07:26:20","slug":"coconut-almond-chicken-stew-with-cilantro","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=19819","title":{"rendered":"Coconut-Almond Chicken Stew with Cilantro"},"content":{"rendered":"

\"\"<\/a>8 boneless skinless chicken thighs (about 2 pounds), trimmed
\n1 tsp.\u00c2\u00a0Sea Salt
\n1\/2 tsp. Black Pepper, Coarse Grind
\n2 tsp. olive oil
\n1 large onion, chopped (1 C.)
\n2 tsp. Roasted Red Chili Paste
\n2 C. Chicken Stock
\n1 can (13.66 oz.) Coconut Milk
\n1 large sweet potato (1 pound), peeled, quartered lengthwise and cut into 1-inch slices (about 2 C.)
\n1 small red bell pepper, cut into thin strips (1 C.)
\n1\/2 C. smooth almond butter
\n1\/4 C. fresh lime juice
\n1\/2 C. chopped fresh cilantro
\nCooked Jasmine Rice or basmati rice (optional)<\/p>\n

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 C. 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.<\/p>\n

Yield: 8 servings
\nCalories: 447
\nFat: 31g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"

8 boneless skinless chicken thighs (about 2 pounds), trimmed 1 tsp.\u00c2\u00a0Sea Salt 1\/2 tsp. Black Pepper, Coarse Grind 2 tsp. olive oil 1 large onion, chopped (1 C.) 2 tsp. Roasted Red Chili Paste 2 C. Chicken Stock 1 can (13.66 oz.) Coconut Milk 1 large sweet potato (1 pound), peeled, quartered lengthwise and cut into 1-inch slices (about 2 C.) 1 small red bell pepper, cut into thin strips (1 C.) 1\/2 C. smooth almond butter 1\/4 C. fresh…<\/p>\n

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