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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures that reflect the country's rich cultural heritage. From the sizzling street foods of São Paulo to the hearty stews of the Amazon, Brazilian dishes are known for their bold and diverse flavors. One dish that beautifully encapsulates this culinary diversity is the Sizzling Spicy Brazilian Coconut Chicken. This dish melds the tropical essence of coconut with a medley of spices and chilies, creating an explosion of flavors that is both comforting and invigorating.

Spicy Brazilian Coconut Chicken

Indulge in the vibrant flavors of Brazil with this Sizzling Spicy Brazilian Coconut Chicken! Juicy marinated chicken thighs simmer in a rich coconut milk sauce, layered with aromatic spices and a kick of heat from red chilies. Perfectly cooked and garnished with fresh cilantro, this dish pairs beautifully with rice or warm bread. Easy to prepare and bursting with flavor, it's a delightful meal to spice up your dinner routine!
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Ingredients
  

4 chicken thighs (boneless, skinless)

1 cup coconut milk

2 tablespoons olive oil

1 medium onion, finely diced

4 garlic cloves, minced

1-2 red chilies (adjust for heat preference), finely chopped

1 tablespoon ginger, grated

1 teaspoon paprika

2 teaspoons ground cumin

1 teaspoon turmeric powder

Salt and pepper to taste

Fresh cilantro (for garnish)

Juice of 1 lime

Instructions
 

Marinate the Chicken: In a large bowl, combine chicken thighs with coconut milk, lime juice, paprika, cumin, turmeric, salt, and pepper. Mix well to ensure the chicken is fully coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or preferably overnight for deeper flavor.

    Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, ginger, and chopped red chilies, cooking for another 2-3 minutes until fragrant.

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

        Add Coconut Sauce: Pour in the remaining marinade from the bowl and bring to a gentle simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C), occasionally stirring the sauce.

          Final Touches: Remove the lid and allow the sauce to reduce slightly for an additional 5 minutes. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

            Garnish & Serve: Once the chicken is tender and full of flavor, remove from heat. Serve hot over rice or with warm crusty bread. Garnish with freshly chopped cilantro.

              Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 4