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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, influenced by its diverse cultural heritage. From the hearty feijoada, a black bean stew rich with meats, to the refreshing açaí bowls, Brazil offers an array of dishes that tantalize the taste buds and warm the soul. Among these culinary delights, Spicy Brazilian Coconut Chicken stands out as a unique and flavorful dish that embodies the essence of Brazil’s tropical climate and its rich culinary traditions.

Spicy Brazilian Coconut Chicken

Indulge in the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Perfectly marinated chicken thighs are seared and simmered in a creamy coconut milk sauce with fresh chilies, garlic, and spices that bring the heat. Garnished with cilantro and served over rice or quinoa, this dish is a delightful fusion of flavors that will transport your taste buds. Quick to prepare, it's a must-try for any weeknight dinner! Enjoy a taste of Brazil at home.
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chilies, finely chopped (adjust for heat preference)

1 tablespoon ginger, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon turmeric

Salt and black pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Preparation of Chicken: In a large bowl, season the chicken thighs with salt, black pepper, cumin, smoked paprika, and turmeric. Squeeze the lime juice over the chicken and let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they are translucent, about 5 minutes. Stir in the minced garlic, ginger, and fresh chilies, cooking for another 2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Sear them on both sides until they are golden brown, about 4-5 minutes per side.

        Simmer with Coconut Milk: Pour in the coconut milk over the chicken, stirring everything together. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes. The chicken should be cooked through and tender, and the flavors meld beautifully.

          Final Touches: After simmering, check for seasoning and adjust salt and pepper to taste. If you like it spicier, you can add more chopped chilies at this stage.

            Serve: Remove the skillet from the heat and sprinkle freshly chopped cilantro on top. Serve hot over cooked rice or quinoa to soak up the delicious coconut sauce.

              Prep Time: 10 mins | Total Time: 1 hour | Servings: 4