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Brazilian cuisine is a rich tapestry woven from a variety of cultural influences, reflecting the diverse heritage of the country. The food culture in Brazil is a celebration of flavors, colors, and textures, deeply rooted in the traditions of its indigenous peoples, African slaves, and Portuguese colonizers. This amalgamation has resulted in a culinary landscape that is both unique and dynamic.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This dish features tender chicken thighs marinated in creamy coconut milk, aromatic spices, and fresh chilies for a delightful kick. Sauté colorful bell peppers and savory garlic to create a rich sauce that perfectly complements the chicken. Serve it with rice or crusty bread to soak up every bit of flavor. Perfect for a weeknight dinner or impressing guests!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (400ml) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 fresh red chilies, chopped (adjust to taste)

1 tablespoon ginger, grated

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon turmeric powder

Salt and black pepper to taste

Fresh cilantro for garnish

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with half of the coconut milk, ground cumin, smoked paprika, turmeric, ginger, fresh chilies, salt, and pepper. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.

    Sauté the 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. Then stir in the minced garlic, sliced bell peppers, and a pinch of salt. Cook for another 4-5 minutes until the peppers start to soften.

      Cook the Chicken: Add the marinated chicken thighs to the skillet and sear them for about 3-4 minutes on each side until golden brown.

        Add Coconut Milk: Pour the remaining coconut milk into the pan, scraping up any bits stuck on the bottom. Bring to a gentle simmer.

          Simmer: Cover the skillet and reduce the heat to low. Let it simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

            Finish and Serve: Once cooked, taste and adjust the seasoning if needed. Squeeze fresh lime juice over the chicken before serving and garnish with freshly chopped cilantro.

              Enjoy: Serve hot with rice, quinoa, or crusty bread to soak up the delicious sauce!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4