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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures that reflects the country's diverse cultural influences. From the intoxicating aromas of street food vendors to the rich, hearty meals served at family gatherings, Brazilian dishes are known for their use of fresh ingredients and a variety of spices. Among the many culinary delights found in Brazil, one dish stands out for its perfect fusion of spice and creaminess: Spicy Brazilian Coconut Chicken.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This dish combines tender chicken thighs marinated in coconut milk and spices, creating a rich and aromatic sauce. With fresh chili peppers for a kick, your taste buds will be dancing! Serve it over cooked rice or quinoa and garnish with cilantro for a refreshing finish. Perfect for family dinners or impressing guests, this recipe is sure to become a favorite! Enjoy easy cooking and exotic flavors in one delicious meal.
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Ingredients
  

4 chicken thighs, bone-in and skin-on

1 can (14 oz) coconut milk

1 tablespoon olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

2 fresh red chili peppers, chopped (adjust for spice preference)

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the coconut milk, lime juice, cumin, smoked paprika, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator for more flavor).

    Sauté Aromatics: In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes). Add the minced garlic, ginger, and chopped chili peppers, cooking for an additional 2-3 minutes until fragrant.

      Brown the Chicken: Remove the chicken from the marinade, and reserve the marinade for later. Increase the heat to medium-high and add the chicken thighs (skin side down) to the skillet. Sear for about 5-7 minutes until the skin is golden brown.

        Simmer: Pour the reserved marinade into the skillet over the chicken. Bring it to a gentle simmer, then reduce the heat to low and cover. Cook for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and tender.

          Finish and Serve: Taste the sauce and adjust seasoning if necessary. Serve the chicken hot, garnished with fresh cilantro over a bed of cooked rice or quinoa, ladling some of the coconut sauce on top.

            Prep Time, Total Time, Servings: 10 mins | 1 hr | 4 servings