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If you're seeking a dish that embodies the vibrant spirit of Brazilian cuisine, look no further than Spicy Brazilian Coconut Chicken. This captivating recipe marries the warmth of spices with the luscious creaminess of coconut milk, creating a meal that is both comforting and exotic. Originating from the coastal regions of Brazil, where fresh ingredients are a staple, this dish reflects the country's rich culinary heritage, which is influenced by indigenous traditions, African flavors, and Portuguese cooking techniques.

Spicy Brazilian Coconut Chicken

Spice up your dinner with this mouthwatering Spicy Brazilian Coconut Chicken! Featuring tender chicken thighs cooked in a rich coconut milk sauce with vibrant bell peppers, jalapeños, and aromatic spices, this dish is packed with flavor. Easy to prepare and perfect over a bed of rice, it’s a delightful fusion of Brazilian tastes. Ready in just an hour, this recipe is sure to impress your family and friends. Garnish with fresh cilantro for a pop of color!
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Ingredients
  

4 chicken thighs (skinless and boneless)

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 red bell pepper, sliced

1-2 jalapeño peppers, seeded and chopped (adjust for heat preference)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon fresh ginger, grated

2 tablespoons lime juice

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked rice, for serving

Instructions
 

Marinate Chicken: In a large bowl, combine the chicken thighs with lime juice, cumin, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly. Marinate for at least 30 minutes (preferably 2 hours for more flavor).

    Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic, grated ginger, sliced bell pepper, and jalapeño. Sauté for another 3-4 minutes until the vegetables are tender.

      Cook the Chicken: Push the vegetables slightly to the side of the skillet and add the marinated chicken thighs. Sear for about 5 minutes on each side until golden brown.

        Add Coconut Milk: Pour the coconut milk over the chicken and vegetables, stirring to combine. Bring to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for about 25-30 minutes, or until the chicken is fully cooked and tender.

          Final Touches: Taste and adjust seasoning with more salt or pepper if necessary. If you’d like a thicker sauce, remove the lid for the last 5-10 minutes of cooking to allow it to reduce slightly.

            Serve: Spoon the coconut sauce and chicken over cooked rice and garnish with fresh cilantro. Enjoy your spicy Brazilian coconut chicken!

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