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Brazilian cuisine is a vibrant tapestry of flavors, influenced by the country's diverse cultural heritage. From the coastal regions rich with seafood to the lush Amazon rainforest offering an array of tropical fruits and spices, Brazilian dishes are known for their bold tastes and colorful presentations. One standout recipe that embodies these characteristics is Spicy Brazilian Coconut Chicken. This dish is a delightful fusion of spices and coconut milk, creating a rich and creamy sauce that perfectly complements tender chicken.

Spicy Brazilian Coconut Chicken

Dive into the flavors of Brazil with this Spicy Brazilian Coconut Chicken! Tender chicken thighs are marinated in creamy coconut milk and lime juice, then sautéed with aromatic garlic, onion, and a kick of red curry paste. Simmered to perfection in a rich coconut sauce, this dish is perfect served over rice and garnished with fresh cilantro and lime wedges. A delightful blend of spice and sweetness that your family will love! Perfect for any weeknight dinner.
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (400ml) coconut milk

2 tablespoons coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 tablespoons red curry paste

1 tablespoon fresh ginger, grated

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 tablespoon brown sugar

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Cooked rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with salt, pepper, lime juice, and half of the coconut milk. Let marinate for at least 30 minutes, or ideally, in the refrigerator for 2 hours.

    Sauté Aromatics: In a large skillet or pan, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic, ginger, red curry paste, smoked paprika, and cayenne pepper. Cook for an additional 2-3 minutes until fragrant.

      Cook the Chicken: Add the marinated chicken thighs to the pan. Sear them for about 5 minutes on each side until golden brown.

        Create the Sauce: Pour the remaining coconut milk into the pan, along with the brown sugar. Stir to combine and bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked through and tender.

          Finalize and Serve: Once the chicken is done cooking, taste the sauce and adjust seasoning if necessary. Serve the spicy coconut chicken over cooked rice, garnished with fresh cilantro and lime wedges on the side.

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