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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the country's rich cultural heritage and diverse landscapes. From the tropical fruits of the Amazon to the smoky spices of the Southern regions, Brazilian food captures the essence of its people's history and traditions. One dish that beautifully exemplifies this culinary richness is the Spicy Brazilian Coconut Chicken. This dish combines tender chicken with a luscious coconut sauce, creating a perfect harmony of spice and creaminess that delights the palate.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Perfectly marinated chicken thighs simmer in a creamy coconut milk sauce, infused with garlic, onions, and a kick of red chili peppers. It’s simple to prepare and pairs beautifully with rice or quinoa. This dish is not only delicious but also a feast for the eyes! Garnish with fresh cilantro for an extra pop of flavor. Try it for dinner tonight!
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Ingredients
  

4 boneless chicken thighs (skinless)

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

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

1 teaspoon paprika

1 teaspoon ground cumin

1 lime (juiced)

2 tablespoons vegetable oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Cooked rice or quinoa for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs, lime juice, garlic, paprika, cumin, salt, and pepper. Stir well to coat the chicken evenly. Cover and let marinate for at least 30 minutes in the fridge, or up to 2 hours for more flavor.

    Prepare the Cooking Base: In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

      Add the Heat: Stir in the chopped chili peppers and cook for another 2-3 minutes, allowing the spices to release their flavors.

        Cook the Chicken: Add the marinated chicken thighs to the skillet. Cook for about 4-5 minutes on each side until they are browned and cooked through.

          Introduce the Coconut Milk: Pour in the coconut milk, stirring well to combine. Let the mixture come to a gentle simmer, and then reduce the heat to low. Cover and cook for 10-15 more minutes, allowing the chicken to absorb the coconut flavor and the sauce to thicken slightly.

            Final Taste and Serve: Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Serve the spicy coconut chicken hot, over a bed of rice or quinoa, and garnish with fresh cilantro.

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