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Brazilian cuisine is a colorful tapestry woven from various cultural influences and regional ingredients. From the Amazon rainforest to the coastal cities, each area of Brazil boasts its own unique flavors and culinary traditions. The country’s diverse food culture is a reflection of its history, shaped by indigenous peoples, African influences, and Portuguese colonization. This blend of backgrounds has resulted in a vibrant gastronomic scene that celebrates the use of fresh ingredients, bold flavors, and a wide array of spices and herbs.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Tender chicken thighs are marinated in a zesty blend of spices and lime, then cooked to perfection in a rich coconut milk sauce, enhanced with fresh chilies. It’s a fulfilling dish that's easy to make and perfect for serving over rice. Garnished with cilantro, this dish is sure to impress your family and friends. Dive into this culinary delight and spice up your dinner routine!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon ginger, grated

1-2 fresh red chilies, finely sliced (adjust to taste)

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon dried oregano

Juice of 1 lime

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Cooked rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, paprika, cumin, oregano, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or overnight in the fridge for more flavor).

    Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Cook the Chicken: Increase the heat to medium-high. Add the marinated chicken thighs to the skillet, searing them on both sides until they are golden brown, about 4-5 minutes per side.

        Add Coconut Milk: Once the chicken is browned, pour in the coconut milk and add the sliced chilies. Stir to combine and bring to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender.

          Final Touches: Taste the sauce and adjust seasoning with more salt, pepper, or lime juice if needed. If the sauce is too thick, you can add a little water to reach your desired consistency.

            Serve: Plate the chicken and pour the rich coconut sauce over it. Garnish with freshly chopped cilantro and serve hot with cooked rice.

              Prep Time, Total Time, Servings: 30 mins | 1 hour | Serves 4