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To create the perfect Spicy Brazilian Coconut Chicken, it is crucial to understand the key ingredients that contribute to its unique flavor profile. Below is a breakdown of the primary components of this dish:

Spicy Brazilian Coconut Chicken

Savor the vibrant flavors of Spicy Brazilian Coconut Chicken! This delicious dish features tender chicken thighs marinated in zesty spices and simmered in creamy coconut milk, complemented by sautéed onions, garlic, and fresh green chilies for that perfect kick. Serve it over fluffy white rice, and don’t forget to garnish with fresh cilantro for a burst of freshness. It's an easy yet impressive meal that brings a taste of Brazil to your dinner table. Perfect for any night of the week!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1-2 fresh green chilies, sliced (adjust for heat preference)

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon lime juice

Salt and black pepper to taste

Fresh cilantro, for garnish

Cooked white rice (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken thighs with salt, black pepper, lime juice, smoked paprika, cumin, and coriander. Mix well to ensure the chicken is evenly coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

    Sauté 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 the minced garlic and sliced green chilies, cooking for an additional 1-2 minutes until fragrant.

      Cook the Chicken: Increase the heat to medium-high. Remove the chicken from the marinade (reserve the marinade) and add to the skillet. Sear the chicken on both sides until golden brown, about 4-5 minutes per side.

        Add Coconut Milk: Once the chicken is browned, reduce the heat to medium and pour in the coconut milk and reserved marinade. Stir to combine and bring to a gentle simmer.

          Simmer: Cover the skillet and let the chicken simmer in the coconut milk for about 15-20 minutes, or until the chicken is cooked through and tender. Ensure to stir occasionally so the sauce doesn't stick.

            Finish the Sauce: Taste the sauce and adjust seasoning as necessary. If you prefer it spicier, add more chopped chilies or a pinch of cayenne pepper.

              Serve: Once cooked, remove from heat. Serve the spicy Brazilian coconut chicken over cooked white rice, spooning the rich coconut sauce over the top. Garnish with freshly chopped cilantro.

                Enjoy: Enjoy this vibrant and flavorful dish with lime wedges on the side for an extra citrus kick!

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