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Brazilian cuisine is a vibrant tapestry woven from the rich cultural influences of indigenous peoples, African traditions, and European settlers. This culinary melting pot is known for its bold flavors, colorful presentations, and an array of ingredients that reflect the diverse ecosystems of the country. Among the many beloved dishes that hail from Brazil, Spicy Brazilian Coconut Chicken stands out as a delightful combination of heat and creaminess, making it a must-try for anyone looking to explore this dynamic cuisine.

Spicy Brazilian Coconut Chicken

Spice up your dinner with this delicious Spicy Brazilian Coconut Chicken! This one-pot wonder features tender chicken thighs marinated in a blend of lime juice, spices, and coconut milk for a creamy, flavorful sauce. Perfectly complemented by sautéed onions and fresh chili peppers, it's a dish that balances heat and richness. Serve it over fluffy rice and garnish with cilantro for a truly tropical experience. Ideal for family dinners or impressing guests!
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Ingredients
  

4 large chicken thighs, bone-in and skin-on

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2-3 fresh red chili peppers, chopped (adjust to taste)

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon turmeric powder

Salt and pepper, to taste

1 lime, juiced

1 handful of fresh cilantro, chopped, for garnish

Cooked rice, for serving

Instructions
 

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

    Cook Chicken: Heat olive oil in a large skillet or pot over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.

      Sauté Aromatics: In the same skillet, add chopped onion and cook until translucent (about 3-4 minutes). Stir in minced garlic and chopped chili peppers, and sauté for another 2 minutes until fragrant.

        Add Coconut Milk: Pour in the coconut milk, stirring well to combine with the sautéed mixture. Bring to a gentle simmer.

          Simmer Chicken: Return the chicken thighs to the skillet, skin-side up. Cover and let simmer for 25-30 minutes until the chicken is cooked through and tender. Adjust seasoning with salt and pepper to taste.

            Serve: Once cooked, remove from heat and let it rest for a few minutes. Garnish with fresh cilantro before serving. Serve over a bed of fluffy rice to soak up the delicious sauce.

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