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Brazilian cuisine is a vibrant tapestry of flavors, colors, and traditions, reflecting the country's rich cultural heritage. Influenced by indigenous peoples and a blend of African, European, and Asian culinary practices, Brazilian dishes often highlight fresh ingredients, spices, and bold flavors. From the mouthwatering feijoada to the sweet and savory brigadeiro, each dish tells a story that connects the past with the present. Among these culinary gems is the Spicy Brazilian Coconut Chicken, a dish that combines the tropical essence of Brazil with the warmth of spices, making it a delightful addition to any meal.

Spicy Brazilian Coconut Chicken

Discover the bold flavors of Spicy Brazilian Coconut Chicken! This easy-to-follow recipe features tender chicken thighs marinated in creamy coconut milk and a delightful mix of spices. Sauté with aromatic onion, garlic, and fresh chili for a kick of heat, then simmer to perfection. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a vibrant touch. Perfect for a cozy weeknight dinner or when you want to impress guests! Enjoy the taste of Brazil at home.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons coconut oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-3 fresh red chili peppers, chopped (adjust to taste)

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper to taste

1 tablespoon lime juice

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, coconut milk, lime juice, paprika, cumin, coriander, salt, and pepper. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour, or overnight for more flavor.

    Sauté the Aromatics: In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic, ginger, and chopped chili peppers; cook for another 2-3 minutes until fragrant.

      Cook the Chicken: Remove the marinated chicken from the refrigerator and add it to the skillet. Cook the chicken for about 5 minutes on each side until browned.

        Add Coconut Milk: Pour the remaining coconut milk from the marinade into the skillet. Bring the mixture to a gentle simmer, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

          Finalize and Serve: Taste the sauce and adjust seasoning if necessary. Serve the chicken over jasmine rice, spooning the sauce over the top. Garnish with fresh cilantro.

            Enjoy! This dish pairs well with a side of steamed broccoli or a fresh green salad for a complete meal.

              Prep Time: 10 minutes | Total Time: 1 hour 15 minutes | Servings: 4