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Brazilian cuisine is a vibrant tapestry woven from the influences of indigenous cultures, African traditions, and Portuguese colonization. Renowned for its bold flavors, colorful ingredients, and unique cooking techniques, Brazilian food brings a delightful explosion of taste to your palate. One standout dish that encapsulates this culinary diversity is Spicy Brazilian Coconut Chicken. This dish is not only a feast for the senses but also a perfect representation of Brazil's love for rich, creamy, and spicy flavors.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This dish features tender chicken thighs marinated in creamy coconut milk and spices, giving it a delightful kick. Sautéed onions, garlic, and ginger create the perfect base, while a simmering finish ensures each bite is packed with flavor. Perfect for a family dinner or a special occasion, serve it with rice or quinoa for a complete meal. Don't forget the fresh cilantro and lime wedges for an extra zesty touch!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

1 can (14 oz) coconut milk

2 medium onions, chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons olive oil

1 tablespoon paprika

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon chili powder

1 tablespoon lime juice

1 tablespoon brown sugar

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a large bowl, mix together the coconut milk, lime juice, paprika, cayenne pepper, chili powder, brown sugar, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best flavor).

    Sauté Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5-7 minutes, until they become translucent. Add the minced garlic and ginger and sauté for an additional 2 minutes until fragrant.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet, skin-side down. Sear for about 5-6 minutes until the skin is golden brown. Flip the chicken over and pour the reserved marinade over the top.

        Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C). Stir occasionally to ensure the chicken is well-coated in the sauce.

          Final Touches: Taste the sauce and adjust seasoning if necessary. If the sauce is too thick, add a little water to reach your desired consistency.

            Serve: Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side, and spoon the delicious coconut sauce over the chicken. This dish pairs wonderfully with rice or quinoa.

              Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 4