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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the country’s rich cultural heritage and diverse geography. It draws inspiration from indigenous ingredients, Portuguese colonization, and African influences, resulting in a culinary style that celebrates bold flavors and fresh produce. Among the many delights that Brazilian cooking has to offer, Spicy Brazilian Coconut Chicken stands out as a dish that encapsulates the essence of the country’s culinary tradition.

Spicy Brazilian Coconut Chicken

Indulge in the flavors of Brazil with this Spicy Brazilian Coconut Chicken! This delicious dish combines tender chicken thighs marinated in lime juice with a vibrant coconut milk sauce infused with garlic, ginger, and fresh chilies. Perfectly spiced, serve it over rice or alongside crusty bread to soak up every drop of the rich sauce. Quick to prepare and bursting with flavor, it's a fantastic choice for your weeknight dinners. Enjoy a taste of tropical paradise!
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Ingredients
  

4 chicken thighs, skinless and bone-in

1 can (400ml) coconut milk

2 tablespoons olive oil

1 onion, finely chopped

5 cloves garlic, minced

1 red bell pepper, diced

1 inch ginger, grated

2-3 fresh red chilies, sliced (adjust to taste)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Juice of 1 lime

Cooked rice or crusty bread (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix the chicken thighs with lime juice, salt, and pepper. Let it marinate for at least 30 minutes while you prepare the other ingredients.

    Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add the onions, cooking until they are translucent (about 3-4 minutes). Stir in the garlic, ginger, and sliced chilies, sautéing for another minute until fragrant.

      Add the Vegetables: Toss in the diced red bell pepper and cook for an additional 2-3 minutes, allowing the peppers to soften slightly.

        Spice It Up: Sprinkle in the cumin, coriander, and smoked paprika, stirring to coat the vegetables. Allow them to toast in the spice mix for about a minute.

          Cook the Chicken: Push the vegetables to the side of the skillet and add the marinated chicken thighs, browning them on each side for about 4-5 minutes.

            Incorporate Coconut Milk: Pour the coconut milk over the chicken, stirring to combine it with the veggies and spices. Bring the mixture to a gentle simmer.

              Simmer the Dish: Cover the skillet and let it simmer for 20-25 minutes or until the chicken is cooked through and tender. Make sure to stir occasionally to avoid sticking.

                Final Touches: Once the chicken is cooked, taste the sauce and adjust the seasoning, adding more salt, pepper, or lime juice as needed.

                  Serve: Remove from heat, garnish with chopped cilantro, and serve hot over cooked rice or with crusty bread to soak up the delicious sauce.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4