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Brazilian cuisine is a vibrant tapestry woven from rich cultural influences, featuring indigenous ingredients, European flavors, and African culinary techniques. This melting pot of flavors results in a culinary landscape that is both diverse and irresistible. Among the many treasures of Brazilian cooking is a dish that has gained popularity not only in Brazil but around the globe: Spicy Brazilian Coconut Chicken. This delightful recipe is a fusion of the tropical essence of coconut and the boldness of spices, making it a staple for those seeking a hearty yet exotic meal.

Spicy Brazilian Coconut Chicken

Try this Spicy Brazilian Coconut Chicken for a flavorful dinner that's sure to impress! With tender chicken thighs marinated in creamy coconut milk and zesty lime juice, this dish is packed with bold flavors from fresh ginger, garlic, and chili peppers. The aromatic spices add warmth, making it a perfect choice for spice lovers. Serve it over rice or quinoa, garnished with fresh cilantro and lime wedges for a delightful finish. Enjoy this easy recipe that brings a taste of Brazil to your table!
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Ingredients
  

1.5 lbs (680g) chicken thighs, boneless and skinless

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, minced

1-2 red chili peppers, sliced (adjust to spice preference)

1 tablespoon grated fresh ginger

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Fresh lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with half of the coconut milk, lime juice, salt, and pepper. Let it marinate for at least 30 minutes, preferably in the refrigerator for a couple of hours to enhance the flavors.

    Prepare Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until it's translucent and fragrant, about 5 minutes. Add minced garlic, sliced red chili peppers, and grated ginger; cook for another 2-3 minutes until aromatic.

      Spice It Up: Mix in paprika, ground cumin, and ground coriander. Stir well for about a minute to toast the spices.

        Cook the Chicken: Remove the chicken from the marinade (save the marinade) and add the chicken thighs to the skillet. Sear the chicken on both sides until golden brown, about 4-5 minutes per side.

          Add Coconut Milk: Pour in the reserved marinade followed by the remaining coconut milk. Bring the mixture to a gentle simmer.

            Simmer: Reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender, stirring occasionally. Adjust seasoning with salt and pepper if needed.

              Serve: Once cooked, garnish with freshly chopped cilantro. Serve the Spicy Brazilian Coconut Chicken over rice or with quinoa, alongside lime wedges for an extra zing.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 4