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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the rich cultural influences that have shaped the country over centuries. From the savory delights of feijoada to the sweet indulgence of brigadeiro, Brazilian dishes are celebrated for their bold flavors and hearty ingredients. Among these culinary treasures, Spicy Brazilian Coconut Chicken stands out as a delightful fusion of spice, creaminess, and comfort that captures the essence of this dynamic cuisine.

Spicy Brazilian Coconut Chicken

Bring the vibrant flavors of Brazil to your kitchen with this Spicy Brazilian Coconut Chicken! Tender chicken thighs marinated in a blend of spices simmer in creamy coconut milk, infused with garlic, ginger, and fresh chilies for just the right kick. Perfect served over rice or quinoa, this dish is not only delicious but also easy to make. Garnish with fresh cilantro and lime for a delightful touch. Your taste buds will thank you!
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Ingredients
  

2 lbs chicken thighs (bone-in, skin-on for flavor)

1 can (14 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chilies, chopped (adjust for spice level)

1 tbsp fresh ginger, minced

1 tsp cumin

1 tsp smoked paprika

½ tsp ground coriander

Juice of 1 lime

2 tbsp olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, mix the lime juice, cumin, smoked paprika, coriander, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes (or up to overnight in the fridge for maximum flavor).

    Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, ginger, and red chilies. Sauté for about 5 minutes until the onions are translucent and fragrant.

      Brown the Chicken: Increase the heat to medium-high. Add the marinated chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown. Flip them and brown the other side for another 5 minutes.

        Add Coconut Milk: Reduce the heat to medium. Pour in the coconut milk and bring to a gentle simmer. Make sure to scrape up any browned bits from the bottom of the skillet for added flavor.

          Simmer: Cover the skillet and let the chicken simmer for about 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the chicken is coated in the sauce.

            Season & Garnish: Taste and adjust seasoning with salt and pepper as needed. Remove from heat, garnish with fresh cilantro, and let it rest for a few minutes.

              Serve: Serve the spicy coconut chicken hot, with lime wedges on the side. It pairs beautifully with rice or quinoa to soak up the delicious coconut sauce.

                Prep Time: 10 min | Total Time: 1 hr | Servings: 4-6