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Brazilian cuisine is a vibrant tapestry of flavors, textures, and aromas, reflecting the country's rich cultural heritage and the diverse influences of its indigenous, African, and Portuguese roots. Among the many dishes that showcase the depth of Brazilian culinary traditions, Spicy Brazilian Coconut Chicken stands out as a delightful fusion of spicy and creamy elements, perfectly embodying the country’s zest for life and food. This dish promises an explosion of flavors with every bite, making it a favorite among both locals and food enthusiasts worldwide.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Juicy chicken thighs are marinated in a creamy coconut milk blend combined with red curry paste, ginger, and spices. Sautéed with colorful bell peppers and simmered to perfection, this dish is both spicy and comforting. Serve it over rice or quinoa, topped with fresh cilantro and lime wedges for a tropical twist. Perfect for dinner with family or friends! Enjoy every bite!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

1 can (14 oz) coconut milk

2 tablespoons red curry paste

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

1 tablespoon fresh ginger, grated

1 teaspoon turmeric powder

1 teaspoon smoked paprika

1 tablespoon brown sugar

1 tablespoon lime juice

1 teaspoon salt (or to taste)

½ teaspoon black pepper

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Cooked rice or quinoa (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with coconut milk, red curry paste, turmeric, smoked paprika, brown sugar, lime juice, salt, and black pepper. Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Sauté Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Cook the Chicken: Remove the marinated chicken from the refrigerator and add it to the skillet. Brown the chicken on all sides, about 5-6 minutes.

        Add Bell Peppers: Stir in the chopped red and green bell peppers, and cook for another 3-4 minutes until they begin to soften.

          Simmer: Pour the remaining coconut milk mixture into the skillet. Bring it to a gentle simmer, cover, and let it cook for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.

            Final Touch: Taste the sauce and adjust seasoning as needed. If you desire extra spice, feel free to add a pinch of chili flakes or hot sauce.

              Serve: Garnish the dish with freshly chopped cilantro. Serve hot over cooked rice or quinoa with lime wedges on the side.

                Prep Time, Total Time, Servings: 10 mins | 1 hr | 4 servings