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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures that reflects the country’s diverse cultural heritage. This culinary landscape is influenced by indigenous peoples, Portuguese colonizers, and African traditions, creating a unique blend that has captivated food lovers across the globe. One standout dish that embodies this rich culinary heritage is Spicy Brazilian Coconut Chicken. This dish is a harmonious fusion of spice and creaminess, offering a tantalizing experience for the palate.

Spicy Brazilian Coconut Chicken

Savor the vibrant flavors of Spicy Brazilian Coconut Chicken! This easy recipe features tender chicken thighs marinated in creamy coconut milk and zesty red curry paste, combined with sautéed onions, bell peppers, and jalapeños for a delightful kick. Perfectly simmered to juicy perfection, this dish is garnished with fresh cilantro and served with lime wedges. Enjoy it over rice or quinoa to soak up the delicious sauce. A simple yet exotic meal for any night!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons red curry paste

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 jalapeño, finely chopped (seeds removed for less heat)

1 tablespoon brown sugar

2 tablespoons lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, coconut milk, red curry paste, lime juice, and a pinch of salt and pepper. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Cook the Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Sauté the Vegetables: Toss in the sliced bell pepper and jalapeño. Cook for another 3-4 minutes until they are slightly softened.

        Cook the Chicken: Remove the marinated chicken from the refrigerator, allowing excess marinade to drip off. Add the chicken thighs to the skillet, searing for about 3-4 minutes on each side until golden brown.

          Simmer in Coconut Sauce: Pour the remaining coconut marinade and add brown sugar to the skillet over the chicken. Stir gently, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the chicken is fully cooked and tender.

            Finishing Touches: Once cooked, taste and adjust seasoning with additional salt, pepper, or lime juice if desired.

              Serve: Serve the Spicy Brazilian Coconut Chicken hot, garnished with fresh cilantro and lime wedges on the side. It pairs wonderfully with rice or quinoa to soak up the delicious sauce!

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4