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Coconut is a staple ingredient in Brazilian cuisine, particularly in the coastal regions where the tropical climate allows for abundant coconut palm growth. This versatile fruit is used in various forms—fresh, dried, and as coconut milk—adding a distinctive richness and natural sweetness to dishes. In Brazilian cooking, coconut milk is often used to create creamy sauces and curries, enhancing the overall taste and texture of meals.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Juicy chicken thighs marinated in coconut milk and spices create a mouthwatering dish that’s both creamy and spicy. Sauté onions, garlic, and chilies for an aromatic finish, then simmer everything together for tender, flavorful chicken. Serve over jasmine rice and top with fresh cilantro for a delicious meal that transports your taste buds to the tropics. Perfect for weeknight dinners!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chilies, sliced (adjust based on your spice preference)

1 tablespoon ginger, grated

1 tablespoon vegetable oil

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon salt (adjust to taste)

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix the coconut milk with the smoked paprika, ground cumin, turmeric, and salt. Add the chicken thighs, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to overnight in the refrigerator for maximum flavor).

    Sauté Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, add the minced garlic, sliced chilies, and grated ginger, and cook for an additional 2-3 minutes until fragrant.

      Add the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 3-4 minutes on each side until browned.

        Simmer: Pour the reserved coconut milk marinade over the chicken in the skillet. Bring to a gentle simmer, cover, and cook on low heat for about 25-30 minutes or until the chicken is cooked through and tender.

          Finishing Touches: Once cooked, stir in the lime juice and taste; adjust seasoning if necessary.

            Serve: Serve the spicy Brazilian coconut chicken over cooked jasmine rice, garnished with fresh cilantro for an extra burst of flavor.

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