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Brazilian cuisine is a vibrant tapestry of flavors, colors, and traditions, reflecting the country's diverse cultural influences, including Indigenous, African, and Portuguese elements. This culinary diversity results in a rich array of dishes that highlight the use of fresh ingredients, bold spices, and aromatic herbs. One dish that encapsulates the essence of Brazilian cooking is Spicy Brazilian Coconut Chicken, a delightful combination of tender chicken and creamy coconut milk, infused with a symphony of spices that deliver a tantalizing kick.

Spicy Brazilian Coconut Chicken

Experience a taste of Brazil with this Spicy Brazilian Coconut Chicken! This dish combines succulent chicken thighs cooked in a creamy coconut milk sauce with aromatic spices and a kick of heat from red chilies. Perfect for a cozy dinner, it’s easy to make and pairs beautifully with jasmine rice. Marinate your chicken, sauté fresh ingredients, and let the flavors meld together for a mouthwatering meal. Garnish with cilantro for a burst of freshness!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

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

1 tablespoon ginger, grated

2 tablespoons olive oil

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

In a large bowl, combine the chicken thighs with lime juice, cumin, smoked paprika, oregano, salt, and pepper. Mix well, ensuring that the chicken is evenly coated. Let it marinate for at least 30 minutes.

    In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

      Add minced garlic, chopped red chilies, and grated ginger to the skillet. Cook for an additional 1-2 minutes, stirring occasionally until aromatic.

        Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Sear the chicken for about 5 minutes on each side until golden brown.

          Pour the coconut milk over the chicken, ensuring it is fully submerged. Bring to a gentle simmer, cover the pan, and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.

            Once cooked, taste and adjust seasoning if necessary. If the sauce is too thick, you can add a little water or chicken broth to reach your desired consistency.

              Serve the spicy Brazilian coconut chicken over cooked jasmine rice. Garnish with fresh cilantro for an added burst of flavor and color.

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