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Welcome to the world of vibrant and flavorful Brazilian cuisine! Today, we’re diving into an irresistible dish that captures the essence of Brazil's culinary heritage: Spicy Brazilian Coconut Chicken. This dish is a delightful fusion of rich coconut milk and a symphony of spices, making it a standout choice for both everyday meals and special occasions. With its origins rooted in the tropical landscapes of Brazil, where coconut trees flourish and spices abound, this recipe is not just about food; it's a celebration of culture and tradition.

Spicy Brazilian Coconut Chicken

Discover a burst of flavors with this Spicy Brazilian Coconut Chicken! This vibrant dish features tender marinated chicken thighs cooked in a rich coconut sauce with sautéed bell peppers and jalapeño for just the right kick. Perfect for a weeknight dinner, serve it over rice or with crusty bread to soak up the sauce. With easy prep and a blend of spices, it’s a delightful way to bring a taste of Brazil to your kitchen!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 red bell peppers, sliced

1 fresh jalapeño, sliced (adjust for spice preference)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon cayenne pepper (or to taste)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Instructions

Marinate the Chicken: In a large bowl, combine the coconut milk, lime juice, minced garlic, smoked paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Add the chicken thighs, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2 hours for more flavor.

    Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the sliced red bell peppers and jalapeño, cooking for another 3-4 minutes until they soften.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet with the vegetables. Sear on both sides until browned, about 4-5 minutes per side.

        Add Marinade and Simmer: Pour the reserved marinade into the skillet. Bring the mixture to a gentle simmer, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside.

          Final Touches: Once the chicken is done, taste and adjust seasoning if necessary. Remove from heat and let it sit for a few minutes to absorb the flavors.

            Serve: Plate the chicken and spoon the coconut sauce and sautéed vegetables over the top. Garnish with chopped fresh cilantro and serve with rice or crusty bread to soak up the delicious sauce.

              Prep Time: 10 minutes | Total Time: 1 hour (including marinating) | Servings: 4