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Brazilian cuisine is a vibrant tapestry of flavors and traditions, reflecting the rich cultural heritage of a nation shaped by indigenous, African, and Portuguese influences. Among the myriad of dishes that define this culinary landscape, Spicy Brazilian Coconut Chicken stands out as a true delight. This dish marries the creamy richness of coconut milk with a harmonious blend of spices, creating an aromatic experience that is both comforting and exciting. Whether you're preparing a family dinner or seeking a standout dish for a special occasion, this recipe is sure to impress.

Spicy Brazilian Coconut Chicken

Transform your dinner routine with this delicious Spicy Brazilian Coconut Chicken! Packed with rich flavors from coconut milk, fresh ginger, and zesty lime, this dish is perfect for those who love a little heat. Marinated to perfection and simmered until tender, it pairs beautifully with rice or quinoa. Quick to prepare and bursting with flavor, this recipe will definitely impress family and friends. Don’t forget to garnish with fresh cilantro for that extra touch!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 red chili peppers, finely chopped (adjust to taste)

1 tablespoon fresh ginger, grated

1 teaspoon turmeric powder

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon salt (or to taste)

1 tablespoon lime juice

Zest of 1 lime

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with the coconut milk, lime juice, lime zest, minced garlic, ginger, turmeric, paprika, cumin, and salt. Mix well to coat the chicken. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the chopped red chili peppers and cook for another 2-3 minutes.

      Cook Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear on both sides for about 4 minutes until browned.

        Add Coconut Milk: Pour in the reserved coconut milk marinade and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

          Finish and Serve: Remove the lid and let the sauce thicken for an additional 5 minutes. Adjust seasoning with more salt if needed. Garnish with fresh cilantro before serving.

            Serving Suggestions: Serve the Spicy Brazilian Coconut Chicken over steamed rice or quinoa, with a side of sautéed greens or a fresh salad to balance the flavors.

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