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Brazil's culinary landscape is as diverse and colorful as its culture. With influences from indigenous peoples, Portuguese colonizers, and African slaves, Brazilian cuisine is a melting pot of flavors, textures, and ingredients. This rich heritage is evident in the way various cooking techniques and food combinations have been passed down through generations, resulting in a culinary tradition that is both unique and deeply rooted in history.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this spicy coconut chicken recipe! Tender chicken thighs are coated in aromatic spices and simmered in creamy coconut milk, creating a dish that's both rich and savory. Add a kick of heat with fresh red chilies and brighten it up with a squeeze of lime. Serve it over rice or quinoa for a satisfying meal that’s easy to make and sure to impress. Perfect for weeknight dinners or special occasions!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1-2 fresh red chilies (to taste), chopped

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Prepare the Chicken: In a large mixing bowl, season the chicken thighs with salt, pepper, paprika, cumin, coriander, and turmeric. Mix well to ensure the chicken is evenly coated with the spices.

    Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs and sear them for about 5-7 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion, and sauté until it becomes translucent (about 3-4 minutes). Add the minced garlic, grated ginger, and chopped chilies, stirring for an additional 2 minutes until fragrant.

        Combine with Coconut Milk: Pour in the coconut milk and stir well to combine with the sautéed ingredients. Bring the mixture to a gentle simmer.

          Cook Chicken in Sauce: Return the seared chicken thighs to the skillet, spooning the coconut sauce over them. Cover the skillet and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.

            Finish Off: Squeeze fresh lime juice over the chicken before serving for an extra touch of brightness.

              Serve: Garnish with freshly chopped cilantro and serve hot over a bed of rice or quinoa.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4