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Brazilian cuisine is a vibrant tapestry woven from diverse cultural influences, reflecting the rich history and natural bounty of the country. Known for its bold flavors and colorful ingredients, Brazilian cooking is a celebration of spices, herbs, and fresh produce. Among the myriad of dishes that define this culinary landscape, Spicy Brazilian Coconut Chicken stands out as a perfect fusion of spice and comfort. This dish encapsulates the essence of Brazil’s culinary heritage, combining the warmth of spices with the creamy richness of coconut milk.

Spicy Brazilian Coconut Chicken

Spice up your weeknight dinners with this flavorful Spicy Brazilian Coconut Chicken! This dish features juicy marinated chicken thighs cooked in a creamy coconut milk sauce infused with ginger, garlic, and fresh chilies. Serve it over rice or quinoa for a satisfying meal. Perfect for those who love a kick of heat balanced by rich coconut flavor. Garnish with fresh cilantro for an extra pop of freshness. Easy to make and sure to impress!
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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 tablespoon fresh ginger, minced

1-2 red chili peppers, chopped (adjust for spice preference)

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon turmeric

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the coconut milk, lime juice, garlic, ginger, paprika, cumin, turmeric, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for more flavor.

    Sauté Vegetables: In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and red chili peppers. Sauté for about 5-7 minutes, until the onion is translucent and slightly caramelized.

      Cook Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 5-6 minutes on each side until the chicken is browned and just cooked through.

        Simmer: Pour the reserved marinade into the skillet with the chicken. Bring it to a simmer and let it cook for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

          Adjust Seasoning: Taste the sauce and adjust the salt, pepper, or lime juice if necessary.

            Serve: Once done, remove from heat and garnish with fresh cilantro. Serve hot over cooked rice or quinoa, drenching the chicken in the rich coconut sauce.

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings