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Embark on a culinary adventure that transports you straight to the heart of Brazil with our Spicy Brazilian Coconut Chicken recipe. This dish beautifully marries the richness of tender chicken thighs with the creamy, tropical essence of coconut milk, all accented by a vibrant blend of spices. Whether you're planning a cozy weeknight dinner or a festive gathering, this recipe promises to be a hit, delighting your palate and filling your kitchen with the inviting aromas of Brazil.

Spicy Brazilian Coconut Chicken

Indulge in the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This dish features succulent chicken thighs marinated in a blend of spices and fresh lime, cooked in creamy coconut milk with aromatic garlic, ginger, and spicy chilies. Perfectly served over fluffy jasmine or basmati rice, it's a comforting meal bursting with flavor. Ready in just under an hour, this recipe is sure to become a family favorite. Don't forget the fresh cilantro for a touch of brightness!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

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

1 tablespoon fresh ginger, minced

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon turmeric powder

Salt and pepper, to taste

Juice of 1 lime

Fresh cilantro, for garnish

Cooked jasmine or basmati rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs, lime juice, salt, pepper, smoked paprika, cumin, and turmeric. Mix well to ensure the chicken is evenly coated. Allow to marinate for at least 30 minutes.

    Cook the Aromatics: In a large skillet or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Then, add the minced garlic, ginger, and chopped chilies, cooking for another 1-2 minutes until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the marinated chicken thighs to the pan. Sear each side for about 4-5 minutes until golden brown.

        Add Coconut Milk: Pour the coconut milk over the chicken, scraping any browned bits from the bottom of the pan. Reduce the heat to low and cover the skillet. Simmer for about 25-30 minutes, or until the chicken is fully cooked and tender.

          Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt, pepper, or lime juice, if necessary.

            Serve: Remove the skillet from heat. Serve the spicy Brazilian coconut chicken over a bed of fluffy jasmine or basmati rice. Garnish with freshly chopped cilantro for a burst of freshness.

              Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Servings: 4