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Brazilian cuisine is a vibrant tapestry of flavors, deeply rooted in the country's diverse cultural heritage. With influences from indigenous tribes, African slaves, and Portuguese colonizers, Brazilian dishes often reflect a delightful blend of spices, textures, and colors that make each meal a celebration. One dish that encapsulates this culinary diversity is Spicy Brazilian Coconut Chicken, a mouthwatering recipe that transports your taste buds to the heart of Brazil.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Featuring tender chicken thighs marinated in creamy coconut milk and a kick from red chili peppers, this dish is both easy to make and irresistible. You’ll sauté onions and garlic, then simmer everything to perfection for a warm, flavorful meal. Serve it over rice or quinoa, topped with fresh cilantro. Perfect for a weeknight dinner that will impress your family and friends!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

1-2 red chili peppers, finely chopped (adjust to heat preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh lime juice

1 cup fresh cilantro, chopped (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the coconut milk, lime juice, ground cumin, smoked paprika, salt, black pepper, and chopped chili peppers. Add the chicken thighs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and place the thighs in the skillet. Sear for 3-4 minutes on each side until they are golden brown.

        Add Coconut Milk: Pour the reserved marinade over the chicken in the skillet. Bring to a simmer, then reduce heat to low. Cover and let it cook for about 25-30 minutes, until the chicken is cooked through and tender.

          Garnish and Serve: Once cooked, sprinkle chopped cilantro over the top. Serve the spicy Brazilian coconut chicken warm over cooked rice or quinoa, drizzling extra coconut sauce from the skillet over the dish.

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