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Brazilian cuisine is a vibrant tapestry of flavors, textures, and aromas, reflecting the country’s rich cultural heritage and diverse influences. With roots in Indigenous, African, and European traditions, Brazilian dishes are known for their boldness and creativity. Among the standout ingredients in this culinary landscape are coconut and spices, which play a crucial role in many recipes, adding depth and character to the dishes.

Spicy Brazilian Coconut Chicken

Spice up your dinner plans with this delicious Spicy Brazilian Coconut Chicken! Tender chicken thighs marinated in creamy coconut milk blend perfectly with aromatic spices and fresh chili peppers for a kick of heat. Ready in just an hour, this dish is served over fluffy jasmine rice, making it a satisfying meal for any night. Don’t forget to garnish with fresh cilantro and lime for an extra burst of flavor. Perfect for cozy dinners and impressing guests!
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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

2-3 red chili peppers, finely chopped (adjust based on heat preference)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon coriander

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro for garnish

Cooked jasmine rice for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with half of the coconut milk, lime juice, smoked paprika, cumin, coriander, salt, and pepper. Let it marinate for at least 30 minutes, preferably in the refrigerator.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened (about 5 minutes). Stir in the minced garlic and chopped chili peppers, and sauté for another 2-3 minutes until fragrant.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and add to the skillet. Sear the chicken for about 4-5 minutes on each side or until golden brown.

        Add Coconut Milk: Pour in the reserved marinade along with the remaining coconut milk. Stir to combine and bring to a simmer.

          Simmer: Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes until the chicken is cooked through and tender.

            Final Touches: Adjust seasoning if necessary. For a bit more heat, feel free to add more minced chili at this stage. Remove from heat and garnish with fresh cilantro.

              Serve: Serve the spicy Brazilian coconut chicken over jasmine rice, with extra lime wedges on the side for squeezing.

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