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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures that reflects the country's diverse cultural influences. From the rich stews of the Amazon to the spicy dishes of the northeast, Brazilian food is known for its bold and unique taste profiles. One dish that stands out and perfectly encapsulates this culinary richness is Spicy Brazilian Coconut Chicken. This delightful fusion of ingredients brings together the comforting flavors of coconut milk, tender chicken, and an array of spices, creating a dish that is both exotic and comforting.

Spicy Brazilian Coconut Chicken

Elevate your dinner with this Spicy Brazilian Coconut Chicken recipe! Packed with bold flavors from marinated chicken thighs, creamy coconut milk, and spicy red chilies, this dish offers a delightful twist on your usual chicken meals. Perfectly simmered to tenderness, it’s a great choice for any night of the week. Serve it over rice and garnish with fresh cilantro and lime wedges for a burst of freshness. Easy to prepare and bursting with flavor, your family will love it!
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Ingredients
  

1.5 lbs (680g) chicken thighs, skinless and boneless

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 red chilies, sliced (adjust for heat preference)

1 tablespoon paprika

1 tablespoon ground cumin

1 tablespoon fresh ginger, grated

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, salt, pepper, garlic, ginger, paprika, and cumin. Mix well, cover, and let it marinate for at least 30 minutes (or up to overnight in the fridge for maximum flavor).

    Sauté Onions and Chilies: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the sliced red chilies and cook for an additional 2 minutes, stirring occasionally.

      Cook the Chicken: Add the marinated chicken thighs to the skillet, browning them on all sides for about 5 minutes. Make sure to scrape up any bits stuck to the bottom of the pan for extra flavor.

        Add Coconut Milk: Pour in the coconut milk, stirring to combine everything well. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.

          Finish and Serve: Taste and adjust seasoning if necessary. If you want it spicier, add more sliced chilies or a pinch of cayenne pepper. Once it's done, serve the spicy coconut chicken over rice, garnished with fresh cilantro and lime wedges on the side.

            Prep Time: 30 min | Total Time: 1 hr | Servings: 4