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Brazilian cuisine is a vibrant tapestry of flavors and ingredients, reflecting the country's diverse cultural influences and rich agricultural bounty. From the zesty dishes found in the coastal regions to the hearty meals of the interior, Brazilian food is known for its boldness and variety. One dish that beautifully exemplifies this culinary richness is Spicy Brazilian Coconut Chicken. This dish captures the essence of Brazil, combining the warmth of spices with the tropical sweetness of coconut, creating a meal that is both comforting and exciting.

Spicy Brazilian Coconut Chicken

Indulge in the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Perfectly marinated chicken thighs simmered in rich coconut milk create a delightful dish that's both creamy and spicy. Sautéed onions, garlic, and red chili peppers build a flavorful base, while fresh lime juice adds a zing. Serve it hot, garnished with cilantro and lime wedges, alongside rice or crusty bread for the ultimate meal. Experience a taste of tropical paradise at home!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 red chili peppers, finely chopped (adjust to taste)

1 tablespoon fresh ginger, grated

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with coconut milk, lime juice, ginger, cumin, smoked paprika, salt, and pepper. Cover and marinate for at least 30 minutes in the refrigerator for richer flavor.

    Cook the Base: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Add Aromatics: Stir in the minced garlic and chopped red chili peppers. Cook for another 2-3 minutes until fragrant.

        Cook the Chicken: Remove the chicken from the marinade, letting the excess liquid drip off (reserve the marinade). Increase the skillet heat to medium-high. Add the chicken thighs and sear for about 4-5 minutes on each side until nicely browned.

          Create the Sauce: Once the chicken is browned, pour in the reserved marinade and bring to a gentle simmer. Reduce the heat to low, cover, and cook for about 20 minutes or until the chicken is fully cooked and tender.

            Final Touch: Taste the sauce and adjust seasoning if necessary. If you prefer a thicker sauce, remove the chicken and let the sauce simmer uncovered for an additional 5-10 minutes until it reduces.

              Serve: Serve the spicy coconut chicken hot, garnished with fresh cilantro and lime wedges on the side. Pair it with rice or crusty bread to soak up the flavorful sauce.

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