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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures that reflect the country's diverse cultural influences. From the rich and savory dishes of the Amazon to the spicy and tropical flavors of the coastal regions, Brazilian food is known for its boldness and complexity. One standout dish that captures the essence of this culinary tradition is Spicy Brazilian Coconut Chicken. This delectable meal combines the heat of fresh chili peppers with the creamy goodness of coconut milk, creating a comforting yet exciting flavor profile that is sure to please.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe. Juicy chicken thighs marinated in zesty lime juice are simmered in a creamy coconut milk sauce, infused with fresh garlic, ginger, and a kick of chili. Serve it over fluffy rice or quinoa for a satisfying meal the whole family will love. Perfect for spice lovers, this dish balances heat and richness beautifully. Don't forget to garnish with fresh cilantro for that extra burst of flavor!
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Ingredients
  

1.5 lbs chicken thighs (boneless, skinless)

1 can (400 ml) coconut milk

2 tablespoons vegetable oil

2 medium onions, finely chopped

4 cloves garlic, minced

2-3 fresh red chili peppers, chopped (adjust to taste)

1 tablespoon ginger, grated

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 tablespoon brown sugar

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 large bowl, combine the chicken thighs, lime juice, salt, and pepper. Let it marinate for at least 30 minutes.

    Prepare the Sauce: In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

      Add Aromatics: Stir in the minced garlic, grated ginger, and chopped chili peppers. Cook for an additional 2-3 minutes until fragrant.

        Spice It Up: Add paprika, cumin, turmeric powder, and brown sugar to the pan. Stir well and cook for another 2 minutes to release the flavors.

          Combine Chicken and Coconut Milk: Place the marinated chicken thighs into the skillet, coating them well with the onion and spice mixture. Pour in the coconut milk and stir to combine everything.

            Simmer: Bring the mixture to a gentle simmer, reduce the heat to low, and cover. Cook for 25-30 minutes until the chicken is cooked through and tender, stirring occasionally.

              Serve: Taste and adjust seasoning if necessary. Serve the spicy coconut chicken over cooked rice or quinoa and garnish with fresh cilantro.

                Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings