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Brazilian cuisine is a vibrant tapestry woven from a rich cultural heritage, characterized by its bold flavors, diverse ingredients, and regional influences. From the spicy stews of the northeast to the tropical fruits of the Amazon, Brazilian food offers a sensory journey that delights the palate. One dish that has found its way into the hearts of many is Spicy Brazilian Coconut Chicken, a recipe that epitomizes the essence of Brazilian cooking with its unique blend of spices and creamy textures.

Spicy Brazilian Coconut Chicken

Experience the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Tender chicken thighs marinated in a zesty blend of spices and coconut milk create a creamy, spicy dish that's perfect for any dinner. Pair it with jasmine rice for a satisfying meal. With minimal prep and a cooking time of just an hour, you'll have a delicious, aromatic dish that will impress your family and friends. Don't forget the fresh cilantro for a pop of flavor!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper (adjust for heat preference)

2 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon fresh ginger, grated

1 lime (juiced)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine rice, for serving (optional)

Instructions
 

Marinate the Chicken: In a large bowl, mix together the paprika, cumin, cayenne pepper, garlic, ginger, lime juice, salt, and pepper. Add chicken thighs and ensure they are well-coated with the spice mixture. Cover and let marinate for at least 30 minutes (or overnight in the refrigerator for more flavor).

    Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the diced red and green bell peppers and continue to sauté for another 3-4 minutes until softened.

      Brown the Chicken: Push the sautéed vegetables to the side of the skillet and place the marinated chicken thighs skin-side down in the pan. Cook for about 5-7 minutes on each side until golden brown.

        Add Coconut Milk: Once the chicken is browned, pour the coconut milk into the skillet, making sure to scrape the bottom of the pan to release any browned bits (this adds great flavor). Bring to a simmer.

          Cook the Chicken: Cover the skillet and reduce the heat to low. Allow the chicken to cook in the coconut milk for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stir occasionally to ensure the flavors meld.

            Finish and Garnish: Taste the sauce and adjust seasoning with extra salt, pepper, or lime juice if needed. The sauce should be creamy and spicy. Once the chicken is fully cooked, garnish with fresh cilantro before serving.

              Serve: Plate the spicy Brazilian coconut chicken over a bed of cooked jasmine rice or on its own. Drizzle some of the coconut sauce over the chicken for extra flavor.

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