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Brazilian cuisine is a vibrant tapestry woven from a multitude of cultural influences, showcasing an array of bold flavors and rich ingredients. Among the many culinary delights that this diverse cuisine has to offer, spicy dishes reign supreme, delivering a punch of flavor that excites the palate. One such dish that embodies the essence of Brazil's culinary heritage is Spicy Brazilian Coconut Chicken. This recipe stands out not just for its heat but for its unique combination of creamy coconut milk and a medley of spices that transport you straight to the heart of Brazil with every bite.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Spicy Brazilian Coconut Chicken! This easy recipe features tender chicken thighs marinated in coconut milk and lime juice, cooked with sautéed veggies, aromatic spices, and a touch of brown sugar for sweetness. Perfectly served over warm rice and garnished with fresh cilantro, it combines spice and creaminess in every bite. Ideal for a cozy dinner or impressing guests, this dish brings a taste of Brazil to your table!
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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

3 cloves garlic, minced

1 red bell pepper, diced

2 jalapeños, seeded and chopped (adjust for spice level)

1 tablespoon fresh ginger, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 tablespoon brown sugar

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice (to serve)

Instructions
 

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

    Sauté Vegetables: 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 garlic, ginger, red bell pepper, and jalapeños, cooking for an additional 3-4 minutes until softened.

      Cook Chicken: Remove the chicken from the marinade (discard the marinade). Push the vegetables to the side of the pan, and add the chicken thighs to the center of the skillet. Brown the chicken on both sides for about 5 minutes.

        Add Spices: Sprinkle in the smoked paprika, cumin, and turmeric. Mix everything together, allowing the spices to coat the chicken and vegetables.

          Pour in Coconut Milk: Add the remaining coconut milk and brown sugar to the skillet. Stir to combine, then bring the mixture to a gentle simmer. Cover and let it cook for about 15-20 minutes until the chicken is cooked through and tender.

            Check for Seasoning: Taste the sauce and add more salt, pepper, or lime juice as needed. If you want it spicier, additional chopped jalapeños or a dash of hot sauce can be added.

              Serve: Once the chicken is cooked, remove it from the skillet and shred it if desired. Serve the spicy coconut chicken over a bed of warm rice, drizzled with the coconut sauce. Top with fresh cilantro for extra flavor.

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 4