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Brazilian cuisine is a vibrant tapestry of flavors influenced by a rich history of indigenous, African, and Portuguese culinary traditions. Every bite tells a story, inviting you to explore its diverse and colorful landscape through an array of ingredients and cooking techniques. Among the many dishes that stand out, Spicy Brazilian Coconut Chicken captures the essence of this culinary heritage beautifully. This dish embodies the harmonious blend of spice and sweetness, showcasing the unique characteristics of Brazilian cooking.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This recipe features tender chicken thighs marinated with aromatic spices and simmered in creamy coconut milk, fresh red chilies, and colorful bell peppers. Perfectly served over rice or quinoa, this dish is easy to make and bursting with flavor. Plus, it’s ready in just over an hour. Try it tonight for a delicious meal that brings a taste of Brazil to your kitchen!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) of coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves of garlic, minced

1 tablespoon ginger, grated

1-2 fresh red chilies, chopped (adjust for spice level)

1 red bell pepper, sliced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon turmeric powder

Salt and black pepper, to taste

1 cup diced tomatoes (canned or fresh)

Juice of 1 lime

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a bowl, season the chicken thighs with salt, pepper, cumin, smoked paprika, and turmeric. Let marinate for at least 30 minutes to an hour for maximum flavor.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the minced garlic, grated ginger, and chopped chilies. Cook for an additional 2 minutes, until fragrant.

      Cook the Chicken: Add the marinated chicken thighs to the skillet. Brown on both sides for about 4-5 minutes each until the chicken is golden.

        Add Vegetables and Coconut Milk: Once the chicken is cooked, stir in the sliced bell pepper and diced tomatoes. Pour in the coconut milk and bring the mixture to a gentle simmer.

          Simmer: Cover and let it simmer on low heat for 20-25 minutes until the chicken is completely cooked through and tender.

            Finish with Lime: Remove the skillet from the heat and squeeze the lime juice over the dish. Taste for seasoning and adjust salt and spices if needed.

              Serve: Garnish with fresh cilantro and serve hot over cooked rice or quinoa. Enjoy the vibrant flavors of Brazil!

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4