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Brazilian cuisine is a vibrant mosaic of flavors, colors, and textures that reflects the country's rich cultural heritage. It draws upon indigenous traditions, African influences, and European colonial history, making it a feast for both the senses and the soul. Among the diverse array of Brazilian dishes, one stands out for its captivating combination of tropical ingredients and spices: Spicy Brazilian Coconut Chicken. This dish is not just a meal; it is an experience that encapsulates the essence of Brazil's culinary landscape.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Juicy chicken thighs are marinated in creamy coconut milk and a blend of spices for a deliciously tender meal. Sautéed onions and fresh chilies add depth, while a finishing touch of lime and cilantro brings brightness. Perfect for impressing guests or leveling up your weeknight dinner. Serve with lime wedges for that extra zing! Your taste buds will thank you!
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Ingredients
  

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

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chilies, finely chopped (adjust based on heat preference)

1 tablespoon ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 lime (juiced and zested)

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the coconut milk, lime juice, lime zest, garlic, ginger, cumin, coriander, smoked paprika, salt, and pepper. Reserve 1/4 cup of this marinade for later. Add the chicken thighs to the remaining marinade, ensure they are well-coated, and let them marinate for at least 30 minutes (or up to 4 hours in the fridge).

    Sauté the Aromatics: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and fresh chilies, sautéing until soft and fragrant, about 5-7 minutes.

      Cook the Chicken: Remove the chicken from the marinade, letting excess liquid drip off. Place the chicken thighs skin-side down in the skillet and sear until golden brown, about 6-7 minutes. Flip the chicken and allow it to sear for an additional 4-5 minutes.

        Add the Marinade: Pour the reserved 1/4 cup of marinade into the skillet, then add the remaining coconut milk mixture. Bring to a gentle simmer.

          Simmer: Cover the skillet and reduce the heat to low. Let the chicken simmer for 30-35 minutes until the chicken is cooked through and tender.

            Serve: Once cooked, taste and adjust seasoning if necessary. Serve the chicken hot, garnished with fresh cilantro and lime wedges on the side. Spoon the coconut sauce over the chicken for a rich and creamy finish.

              Prep Time: 10 mins | Total Time: 1 hr 15 mins | Servings: 4