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Brazilian cuisine is a vibrant tapestry of influences, reflecting the country's rich cultural heritage and diverse geography. From the lush Amazon rainforest to the sun-kissed beaches of Rio de Janeiro, Brazilian food showcases a wide array of ingredients and flavors that tantalize the taste buds. Among the standout dishes, Spicy Brazilian Coconut Chicken emerges as a delightful fusion of tropical ingredients and bold spices, delivering a culinary experience that transports you straight to the heart of Brazil.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Made with tender chicken thighs marinated in creamy coconut milk and zesty lime juice, this dish is infused with garlic, ginger, and a kick of red chili flakes. Bake it all with colorful bell peppers and onion for a complete meal that's as delicious as it is easy. Perfect for weeknight dinners or impressing guests! Garnish with fresh cilantro and lime for an extra burst of freshness. Enjoy a taste of Brazil tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

1 tablespoon olive oil

2 tablespoons fresh lime juice

4 garlic cloves, minced

1 tablespoon fresh ginger, grated

1-2 teaspoons red chili flakes (adjust to taste)

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the coconut milk, olive oil, lime juice, minced garlic, grated ginger, red chili flakes, smoked paprika, ground cumin, salt, and pepper. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for best results.

    Preheat and Prepare Vegetables: Preheat your oven to 375°F (190°C). While the oven is heating, slice the red and green bell peppers and onion.

      Cook the Chicken: In an oven-safe skillet or casserole dish, heat a little olive oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken for 3-4 minutes on each side until golden brown.

        Add Vegetables and Bake: Add the sliced bell peppers and onions around the chicken in the skillet. Pour the reserved marinade over the chicken and vegetables.

          Bake: Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

            Serve: Once cooked, remove from the oven and let it rest for a few minutes. Serve the chicken and vegetables hot, garnished with fresh cilantro and lime wedges on the side.

              Prep Time: 15 minutes | Total Time: 1 hour (plus marinating time) | Servings: 4