YIELD: 48 SERVINGS

48 chicken thighs, boneless, skinless and trimmed

2 Tbsps. sea salt, coarse grind

1 Tbsp. black pepper, coarse grind

¾ cup olive oil

6 cups white or yellow onion, large dice

¾ cup Thai red curry paste

¾ gallon chicken broth

6 cups coconut milk

6 lbs. sweet potato, large dice

6 cups red bell pepper, cut into thin strips

3 cups smooth almond butter

1 ½ cups fresh lime juice

3 cups fresh cilantro, choped

24 cups cooked jasmine rice

1. Season chicken with sea salt and pepper. Heat oil in 5-qt. braising pan on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken.

2. Add onion; cook and stir 3 minutes or until lightly browned. Add curry paste; cook and stir 1 minute. Stir in broth, coconut milk, sweet potato and bell pepper. Bring just to boil.

3. Return chicken and any juices to braising pan. Reduce heat to low; cover and simmer 25 minutes or until chicken is cooked through and sweet potato is tender.

4. 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.

Photo and recipe: McCormick for Chefs