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Spicy Brazilian Coconut Chicken is a vibrant dish that encapsulates the essence of Brazilian cuisine, renowned for its bold flavors and diverse culinary influences. This recipe harmoniously combines the sweet and creamy notes of coconut milk with an exciting array of spices, resulting in a meal that is both comforting and invigorating. The use of coconut milk, a staple in many tropical cuisines, has gained immense popularity in recent years due to its versatility and ability to impart a rich, velvety texture to dishes.

Spicy Brazilian Coconut Chicken

Spice up your dinner routine with this tempting Spicy Brazilian Coconut Chicken! This dish features tender chicken thighs marinated in zesty lime, cumin, and smoked paprika, then simmered in creamy coconut milk with vibrant veggies and fresh chilies. Perfectly served over fluffy rice and garnished with cilantro, it's a flavorful adventure you won't want to miss. Enjoy the tropical vibes in every bite! Easy to make and a crowd-pleaser for any weeknight meal.
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1-2 fresh red chilies, sliced (adjust to taste)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon lime juice

1 tablespoon brown sugar

Salt and pepper to taste

1 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Cooked rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, lime juice, cumin, smoked paprika, salt, and pepper. Let it marinate for at least 30 minutes, preferably in the fridge.

    Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic, followed by the diced red bell pepper and fresh chilies. Cook for another 2-3 minutes until the pepper softens.

      Cook the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Sear both sides for about 4-5 minutes until they are golden brown.

        Add Coconut Milk: Pour in the coconut milk, stirring to combine. Sprinkle in the brown sugar for a hint of sweetness. Bring the mixture to a gentle simmer.

          Simmer and Thicken: Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes. The chicken should be cooked through and tender while the sauce thickens slightly.

            Finalize the Dish: Taste and adjust seasoning with more salt, pepper, or chili if desired. If you'd like it spicier, add more sliced chilies.

              Serve: Remove from heat and sprinkle freshly chopped cilantro over the top. Serve the spicy coconut chicken over a bed of fluffy rice with lime wedges on the side.

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4