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At the heart of many Brazilian dishes lies coconut milk, a staple ingredient that adds a rich, velvety texture and a subtle sweetness. This ingredient is not only prevalent in savory dishes but is also used in desserts, showcasing its versatility. The creamy nature of coconut milk serves as a perfect foil to the bold and spicy elements often found in Brazilian cooking.

Spicy Brazilian Coconut Chicken

Dive into the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This dish features tender chicken thighs marinated in zesty lime and spices, cooked in creamy coconut milk with aromatic garlic, ginger, and fresh chilies. Perfectly spiced to your liking, it’s a one-pan wonder that’s ready in just an hour. Serve it over fluffy rice and top with fresh cilantro for an irresistible meal your family will love!
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Ingredients
  

1.5 lbs (680g) chicken thighs, boneless and skinless

1 can (14 oz) coconut milk

2 tbsp olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chili peppers, chopped (adjust for heat preference)

1 tbsp fresh ginger, grated

1 tbsp paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1/2 tsp black pepper

1 lime, juiced

Fresh cilantro, for garnishing

Cooked rice, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs, lime juice, paprika, cumin, coriander, salt, and black pepper. Mix well to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra flavor.

    Sauté Aromatics: In a large skillet or pot over medium heat, heat the olive oil. Add the chopped onion and cook for about 5 minutes, or until softened and translucent. Stir in the minced garlic, grated ginger, and chopped chili peppers, cooking for an additional 2-3 minutes until fragrant.

      Brown the Chicken: Add the marinated chicken thighs to the skillet and increase the heat to medium-high. Sauté the chicken for about 5-7 minutes, rotating occasionally until browned on all sides.

        Add Coconut Milk: Pour in the coconut milk, scraping the bottom of the pan to incorporate all the flavors. Bring the mixture to a gentle simmer. Cover and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.

          Adjust Flavor: Taste the sauce and adjust the seasoning if necessary. For an extra kick, add additional lime juice or chopped chili. If the sauce is too thick, you can add a splash of water to reach your desired consistency.

            Serve: Once the chicken is cooked, remove from heat. Garnish with freshly chopped cilantro and serve hot over cooked rice, making sure to ladle plenty of the spicy coconut sauce over the top.

              Prep Time: 30 min | Total Time: 1 hr | Servings: 4