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Brazilian cuisine is a vibrant tapestry woven from the rich cultural influences of Indigenous peoples, Portuguese colonizers, African slaves, and migrants from various parts of the world. This culinary melting pot results in an array of flavors and techniques that celebrate the country's bountiful resources. Among the most beloved dishes is Spicy Brazilian Coconut Chicken, a tantalizing recipe that brings together the warmth of spices, the creaminess of coconut milk, and the succulence of chicken. This dish encapsulates the heart and soul of Brazilian cooking, making it a favorite for both everyday meals and festive occasions.

Spicy Brazilian Coconut Chicken

Experience the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Perfectly marinated chicken thighs are simmered in a creamy coconut milk sauce infused with garlic, ginger, and spices like cumin and turmeric. This dish is not only delicious but also easy to make, ready in just an hour. Serve it over steamed rice or quinoa for a satisfying meal. Garnish with fresh cilantro for a burst of flavor. Your taste buds will thank you!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for added flavor)

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chili peppers (adjust for desired spice level), sliced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon turmeric powder

Salt and pepper, to taste

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Steamed rice or quinoa (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with the lime juice, salt, and pepper. Let it marinate for about 30 minutes at room temperature to enhance flavors.

    Sauté Aromatics: In a large skillet or pot, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, red chili slices, cumin, paprika, and turmeric. Cook for another 2-3 minutes until fragrant.

      Brown the Chicken: Push the sautéed aromatics to the sides of the pan and add the marinated chicken thighs. Brown them on both sides for about 5 minutes each until golden brown.

        Add Coconut Milk: Pour in the coconut milk, stirring to combine it with the chicken and spices. Bring the mixture to a gentle simmer.

          Simmer: Cover the skillet, reduce the heat to low, and let it cook for 25-30 minutes, or until the chicken is cooked through and tender. Occasionally check and stir the sauce to prevent sticking and ensure even cooking.

            Final Touches: Once the chicken is cooked, taste the sauce and adjust seasoning with more salt, pepper, or lime juice if needed.

              Serve: Remove from heat and sprinkle with fresh cilantro. Serve the Spicy Brazilian Coconut Chicken hot over steamed rice or quinoa, drizzled with extra sauce.

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