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Brazilian cuisine is a vibrant tapestry of flavors, textures, and cultural influences, often celebrated for its boldness and diversity. This culinary landscape reflects the country's rich history and the fusion of indigenous, African, and European culinary traditions. From the spicy stews of the Northeast to the fresh seafood dishes of the coastal regions, Brazilian food offers something for everyone. One dish that stands out for its delightful combination of heat and richness is Spicy Brazilian Coconut Chicken.

Spicy Brazilian Coconut Chicken

Discover a flavorful adventure with this Spicy Brazilian Coconut Chicken! Tender, marinated chicken thighs simmer in a rich coconut milk sauce infused with garlic, ginger, and fresh chili peppers for the perfect kick. Ready in just an hour, this dish is a delightful blend of spices that pairs beautifully with fluffy rice. Top it off with fresh cilantro for a vibrant finish. Perfect for a cozy dinner or impressing guests, this recipe is a must-try!
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Ingredients
  

1.5 lbs chicken thighs, skinless and boneless

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chili peppers, chopped (adjust to taste)

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with lime juice, salt, and pepper. Let it marinate for at least 30 minutes while you prepare the sauce.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic, ginger, and chopped chili peppers, and cook for another 2-3 minutes until fragrant.

      Add Spices: Sprinkle in the ground cumin and smoked paprika. Mix well and let the spices toast for about a minute to enhance their flavors.

        Cook Chicken: Add the marinated chicken thighs to the skillet, cooking for about 5 minutes on each side until they're golden brown.

          Add Coconut Milk: Pour in the coconut milk, stirring to combine. Bring to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.

            Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or lime juice if needed. If you prefer a spicier dish, add more chopped chili or a dash of hot sauce.

              Serve: Remove from heat and garnish with fresh cilantro. Serve the Spicy Brazilian Coconut Chicken over a bed of fluffy cooked rice, drizzling the creamy sauce on top.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4