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Brazilian cuisine is a vibrant tapestry of flavors, colors, and ingredients, influenced by a rich mosaic of cultures ranging from Indigenous to Portuguese, African, and beyond. Each dish tells a story, reflecting the country's diverse regions and culinary traditions. One such dish that stands out for its bold flavors and comforting appeal is Spicy Brazilian Coconut Chicken. This dish exemplifies the essence of Brazilian cooking, combining the luscious creaminess of coconut milk with an array of spices that create a delightful harmony on the palate.

Spicy Brazilian Coconut Chicken

Experience the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe. Marinated in creamy coconut milk and zesty lime, this dish combines succulent chicken thighs with aromatic spices and fresh herbs for a mouthwatering meal. Perfect for serving over fluffy rice, it's a dish that will delight your taste buds and impress your guests. Quick to prepare and packed with flavor, this recipe is sure to become a favorite in your kitchen!
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Ingredients
  

1.5 lbs chicken thighs (boneless, skinless)

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 garlic cloves, minced

2 red chilies, chopped (adjust for spice preference)

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon turmeric

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro leaves (for garnish)

Cooked rice (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with half of the coconut milk, lime juice, salt, pepper, and half of the chopped chilies. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the minced garlic, ginger, remaining chilies, cumin, coriander, paprika, and turmeric, cooking for another 2-3 minutes until fragrant.

      Cook the Chicken: Remove the marinated chicken from the refrigerator and add it to the skillet. Brown the chicken on both sides for about 5 minutes.

        Add Coconut Milk: Pour in the remaining coconut milk, bringing the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.

          Thicken the Sauce: If the sauce is too thin, you can remove the lid and allow it to cook uncovered for the last 5-10 minutes to thicken to your desired consistency. Adjust seasoning with additional salt, pepper, or lime juice as needed.

            Serve: Serve the spicy Brazilian coconut chicken over cooked rice, garnished with fresh cilantro leaves for added freshness and flavor.

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