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Brazilian cuisine is a vibrant reflection of the country's rich cultural tapestry, woven together by the influences of indigenous peoples, African heritage, and Portuguese colonization. This culinary blend creates a unique gastronomic experience that celebrates bold flavors, fresh ingredients, and diverse cooking techniques. Among the many dishes that showcase this vibrant culinary landscape, one standout is Spicy Brazilian Coconut Chicken. This dish not only embodies the essence of Brazilian cooking through its use of coconut and spices but also offers an easy way for home cooks to bring a taste of Brazil to their kitchens.

Spicy Brazilian Coconut Chicken

Indulge in the flavors of Brazil with this Spicy Brazilian Coconut Chicken! This easy recipe features tender chicken thighs marinated in zesty lime and aromatic spices, simmered in a creamy coconut milk sauce infused with garlic, ginger, and chili for a delightful kick. Perfect for a cozy dinner, serve it over rice or with crusty bread to soak up every drop of that savory sauce. Your taste buds will thank you! Enjoy a taste of the tropics with every bite.
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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

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

1 tablespoon ginger, grated

2 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon turmeric

Salt and pepper to taste

1 lime, juiced

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, lime juice, paprika, cumin, turmeric, salt, and pepper. Mix well to coat the chicken. Let it marinate for at least 30 minutes in the refrigerator to absorb the flavors.

    Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, ginger, and chopped chili peppers, and continue to cook for an additional 2-3 minutes until fragrant.

      Brown the Chicken: Add the marinated chicken thighs to the skillet, cooking each side for about 5 minutes until golden brown. Don't worry if the chicken isn't fully cooked through at this point; it will continue to cook in the sauce.

        Add the Coconut Milk: Pour in the coconut milk, bringing the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

          Adjust Seasoning: Taste the sauce and adjust seasoning with salt, pepper, or extra lime juice as desired. For extra heat, you can add a pinch of chili flakes if you like.

            Serve: Once the chicken is fully cooked, remove from heat. Serve hot, garnished with fresh cilantro over a bed of rice or with warm crusty bread to soak up the savory coconut sauce.

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