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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the country’s rich cultural heritage and diverse natural resources. From the bustling markets of São Paulo to the serene beaches of Bahia, the food of Brazil is a celebration of fresh ingredients and bold spices. One of the standout dishes that encapsulates the essence of Brazilian cooking is Spicy Brazilian Coconut Chicken. This delectable dish combines juicy chicken thighs with creamy coconut milk and a medley of spices, resulting in a tantalizing balance of heat and richness that is sure to impress.

Spicy Brazilian Coconut Chicken

Transport your taste buds to Brazil with this delicious Spicy Brazilian Coconut Chicken! Marinated in rich coconut milk and a blend of spices, this dish features tender chicken thighs that are browned to perfection and simmered in a fragrant sauce. Served over fluffy rice and garnished with fresh cilantro and lime, it's a perfect combination of heat and flavor. Easy to make and perfect for any dinner. Try this tropical sensation tonight!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for extra flavor)

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chilis, chopped (adjust to your spice tolerance)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon fresh lime juice

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Cooked rice (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the coconut milk, chopped fresh chilis, smoked paprika, ground cumin, ground coriander, lime juice, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight 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. Stir in the minced garlic and cook for an additional minute until fragrant.

      Brown the Chicken: Remove the chicken from the marinade (reserve the marinade) and place in the skillet, skin-side down. Cook until the skin is golden and crispy, about 6-8 minutes. Flip the chicken and brown the other side for another 4-5 minutes.

        Add Marinade and Simmer: Pour in the reserved marinade and bring to a gentle simmer. Cover the skillet and reduce the heat to low. Let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.

          Finish and Serve: Taste the sauce and adjust seasoning if necessary. Once done, remove the chicken from the heat. Serve the spicy coconut chicken over cooked rice, garnished with fresh cilantro and lime wedges.

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