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Spicy Brazilian Coconut Chicken is a dish that truly captures the essence of Brazilian cuisine, known for its vibrant flavors and rich cultural heritage. With roots deeply embedded in the tropical landscapes of Brazil, this dish combines the creamy richness of coconut milk with a medley of aromatic spices and fresh herbs, resulting in a culinary experience that is both comforting and exciting. Originating from a country famous for its diverse culinary landscape, this recipe is a reflection of the Brazilian spirit—bold, colorful, and full of life.

Spicy Brazilian Coconut Chicken

Experience the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This dish brings together tender chicken thighs marinated in zesty lime and combined with aromatic garlic, ginger, and a kick of red chilies. Simmered in creamy coconut milk and seasoned with warm spices, it's a tropical delight that's perfect over rice or quinoa. Ready in just an hour, this recipe serves four and is sure to impress your taste buds! Garnish with fresh cilantro for the perfect finish. Enjoy a taste of Brazil in your kitchen!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, minced

2-3 red chilies, chopped (adjust based on heat preference)

1 tablespoon ginger, grated

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon turmeric

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a large bowl, mix the chicken thighs with lime juice, salt, and pepper. Allow it to marinate for at least 30 minutes for flavor absorption.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Then, add the minced garlic, grated ginger, and chopped red chilies. Cook for an additional 2-3 minutes, stirring frequently.

      Spice it Up: Stir in the ground cumin, paprika, and turmeric, cooking for 1-2 minutes until fragrant.

        Add Chicken: Add the marinated chicken thighs to the skillet and cook until browned on all sides, about 5-7 minutes.

          Incorporate Coconut Milk: Pour the coconut milk over the chicken, stirring to combine. Bring the mixture to a gentle simmer.

            Simmer the Dish: Cover the skillet and reduce the heat to low, allowing it to simmer for 25-30 minutes or until the chicken is fully cooked and tender.

              Taste and Adjust: After cooking, taste the sauce and adjust seasoning if necessary with additional salt and pepper.

                Serve: Plate the spicy coconut chicken over a bed of cooked rice or quinoa. Garnish with freshly chopped cilantro for an extra touch of flavor.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4