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At the heart of Spicy Brazilian Coconut Chicken lies a symphony of flavors that reflects the diverse culinary landscape of Brazil. This dish is not just a meal; it's a celebration of the country’s cultural heritage, with influences from indigenous tribes, African descendants, and European settlers. Each ingredient plays a vital role in creating the dish's signature flavor profile, making it a favorite in households and restaurants alike.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Tender chicken thighs soak in a creamy coconut milk marinade, infused with aromatic spices, garlic, and zesty lime. Sautéed onions and chili peppers add a delicious kick, creating a perfect balance of heat and creaminess. Serve this dish over fluffy white rice and top with fresh cilantro for a delightful meal that will impress your family and friends! Easy to prepare and bursting with flavor, it's a must-try recipe for any weeknight dinner.
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Ingredients
  

1.5 lbs (700g) chicken thighs, boneless and skinless

1 can (14 oz/400ml) coconut milk

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1-2 red chili peppers, finely chopped (adjust based on heat preference)

1 teaspoon grated fresh ginger

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 teaspoon turmeric powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Cooked white rice (for serving)

Instructions
 

Begin by marinating the chicken thighs. In a large bowl, combine the coconut milk, lime juice, smoked paprika, ground cumin, turmeric, minced garlic, ginger, and a pinch of salt and pepper. Add the chicken thighs and ensure they are well-coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

    In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onions are translucent and fragrant.

      Add the chopped red chili peppers to the skillet and sauté for an additional 2 minutes. This will bring out the heat and aroma from the peppers.

        Remove the marinated chicken from the refrigerator and carefully place each piece in the skillet, reserving the marinade. Sear the chicken for about 5-7 minutes on each side until golden brown.

          Once the chicken is browned, pour the reserved marinade into the skillet. Bring it to a gentle simmer and reduce the heat to low. Cover and cook for about 25-30 minutes, or until the chicken is cooked through and tender.

            Taste the sauce and adjust seasoning with more salt, pepper, or lime juice as desired. If you prefer a thicker sauce, you can remove the lid and let it simmer for an additional 5-10 minutes.

              Once done, remove from heat and garnish with freshly chopped cilantro.

                Serve the spicy Brazilian coconut chicken over cooked white rice, allowing the delicious sauce to soak into the rice.

                  Prep Time: 30 minutes | Total Time: 1 hour 5 minutes | Servings: 4