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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, deeply rooted in the country's rich cultural heritage. It reflects the diverse influences of indigenous peoples, Portuguese colonizers, and African slaves, resulting in dishes that are both hearty and full of life. Among the many culinary gems that Brazil has to offer, one dish that stands out for its unique combination of ingredients and taste is Spicy Brazilian Coconut Chicken. This dish beautifully encapsulates the essence of Brazilian cooking, renowned for its bold flavors and the perfect blend of heat and comfort.

Spicy Brazilian Coconut Chicken

Spice up your dinner with this Spicy Brazilian Coconut Chicken! This flavorful dish features tender chicken thighs marinated in zesty lime and spices, simmered in a creamy coconut sauce. Perfectly paired with jasmine rice, it's a fantastic way to bring a taste of Brazil to your kitchen. Garnish with fresh cilantro for a burst of color and flavor. Quick to prepare, it's a delicious meal your family will love. Try it tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chili peppers, finely chopped (adjust to your heat preference)

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 tablespoon brown sugar

Salt and freshly ground black pepper to taste

Juice of 1 lime

Fresh cilantro or parsley for garnish

Cooked jasmine rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, salt, black pepper, paprika, cumin, and turmeric. Mix well, cover, and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.

    Prepare the Sauce: In a large, deep skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes. Stir in the minced garlic and chopped red chili peppers, cooking for another 2 minutes until fragrant.

      Add Coconut Milk: Pour in the coconut milk and add the brown sugar. Stir everything together, bringing the mixture to a gentle simmer.

        Cook the Chicken: Add the marinated chicken thighs directly into the skillet, ensuring they are submerged in the coconut sauce. Cover the skillet and let it cook for about 20-25 minutes on low heat until the chicken is cooked through and tender.

          Baste the Chicken: Halfway through cooking, spoon some of the sauce over the chicken to keep it moist. Adjust seasoning if needed, adding more salt or chili according to your taste.

            Serve: Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Slice or leave whole. Serve over jasmine rice, generously ladling the coconut sauce on top. Garnish with fresh cilantro or parsley for a vibrant finish.

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