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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the country's rich cultural diversity and abundant natural resources. With influences from indigenous peoples, Portuguese settlers, African traditions, and immigrant communities, each dish tells a story of history and heritage. Among the myriad of Brazilian dishes, Spicy Brazilian Coconut Chicken stands out for its unique combination of ingredients that tantalize the palate and evoke the warm, tropical essence of Brazil.

Spicy Brazilian Coconut Chicken

Spice up your dinner with this delicious Spicy Brazilian Coconut Chicken! This flavorful recipe features tender chicken thighs simmered in creamy coconut milk, infused with aromatic garlic, ginger, and fresh chilies. Perfectly seasoned with cumin and paprika, it’s a dish that’s both comforting and exciting. Serve it over fluffy rice or quinoa, topped with fresh cilantro and zesty lime wedges. A delightful meal for the whole family to enjoy!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 onion, finely chopped

4 garlic cloves, minced

1-2 fresh red chilies, finely chopped (adjust for heat preference)

1 tablespoon ginger, grated

1 teaspoon ground cumin

1 teaspoon paprika

1 tablespoon lime juice

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Cooked rice or quinoa (to serve)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with the lime juice, salt, black pepper, and half of the minced garlic and ginger. Let it marinate for at least 30 minutes for best flavor.

    Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until it's soft and translucent. Stir in the remaining garlic, ginger, fresh chilies, cumin, and paprika, and cook for another 2 minutes until fragrant.

      Cook the Chicken: Add the marinated chicken thighs to the skillet, browning them on each side for about 5 minutes.

        Add Coconut Milk: Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, cover, and let it cook for about 20 minutes, until the chicken is cooked through and tender.

          Finalize the Dish: Remove the lid and allow the sauce to thicken for another 5-10 minutes. Adjust salt and pepper as needed.

            Serve: Garnish the dish with fresh cilantro and serve it hot over rice or quinoa with lime wedges on the side.

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