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Brazilian cuisine is a rich tapestry of diverse flavors, textures, and influences, drawing from the country's indigenous roots, Portuguese colonization, and African heritage. Known for its vibrant dishes that often feature bold spices, fresh ingredients, and a fusion of culinary traditions, Brazilian food has captivated taste buds worldwide. One dish that exemplifies this flavorful amalgamation is Spicy Brazilian Coconut Chicken, a delightful recipe that embodies the essence of Brazil's culinary landscape.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Juicy chicken thighs marinate in rich coconut milk, zesty lime, and a kick of traditional chili paste, then simmer with sweet bell peppers for a comforting dish. Serve it over fluffy white rice and top with fresh cilantro for a delicious dinner that’s both easy and exotic. Perfect for weeknight meals or impressing guests! Enjoy a taste of Brazil tonight!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2-3 tbsp traditional Brazilian chili paste (like pimenta)

1 bell pepper (red or yellow), sliced

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Cooked white rice for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with half of the coconut milk, chili paste, ginger, cumin, turmeric, lime juice, salt, and pepper. Mix well, then cover and let it marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.

    Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5-7 minutes). Stir in the minced garlic and cook for another minute, until fragrant.

      Brown the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 4-5 minutes on each side until it is nicely browned.

        Add the Bell Pepper: Once the chicken is browned, add the sliced bell pepper to the skillet. Stir for a couple of minutes until slightly softened.

          Simmer with Coconut Milk: Pour in the reserved marinade along with the remaining coconut milk. Bring to a simmer, cover, and reduce the heat to low. Let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.

            Final Seasoning: Taste for seasoning and add more salt, pepper, or lime juice if desired.

              Serve: Serve the spicy Brazilian coconut chicken over a bed of cooked white rice, garnished with fresh cilantro.

                Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 4 servings