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Spicy Brazilian Coconut Chicken is a delightful dish that embodies the vibrant flavors and rich culinary heritage of Brazil. This recipe is a perfect representation of the country's diverse influences, combining the creaminess of coconut milk with a medley of spices that create a comforting yet exciting meal. It’s a dish that reflects Brazil’s coastal roots, making coconut a staple ingredient, while the spices bring a kick that tantalizes the taste buds. Whether you're looking to impress guests at a dinner party or seeking a simple weeknight meal, this recipe offers ease of preparation without sacrificing flavor.

Spicy Brazilian Coconut Chicken

Dive into the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! This dish features tender chicken thighs marinated in rich coconut milk, brightened with fresh lime juice and perfectly spiced with paprika, cumin, and chilies. Sautéed with aromatic onions and garlic, it's a hearty meal that's both comforting and exciting. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a delicious dinner that brings the taste of the tropics to your table. Perfect for any occasion!
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Ingredients
  

1.5 lbs chicken thighs, skinless and boneless

1 cup coconut milk

2 tbsp coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chilies, chopped (adjust to taste)

1 tsp paprika

1 tsp cumin

1 tsp coriander

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with coconut milk, lime juice, salt, and pepper. Mix well to coat the chicken and let marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).

    Sauté Aromatics: In a large skillet or pan, heat coconut oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped red chilies, cooking for another 2-3 minutes until fragrant.

      Add Spices: Sprinkle in the paprika, cumin, coriander, and a pinch of salt, stirring well to combine. Cook for an additional minute to toast the spices.

        Cook the Chicken: Remove the chicken from the marinade, allowing excess coconut milk to drip off. Add the chicken thighs to the skillet, cooking for about 5-7 minutes per side, or until browned and cooked through (internal temperature should reach 165°F/74°C).

          Finish with Coconut Milk: Pour in the remaining coconut milk from the marinade. Bring the mixture to a gentle simmer and let it cook for another 5-10 minutes until the sauce thickens slightly. Adjust seasoning as needed.

            Serve: Remove from heat and garnish with freshly chopped cilantro. Serve the spicy Brazilian coconut chicken hot over a bed of jasmine rice, drizzling the creamy sauce over the top.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4