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Welcome to the vibrant world of Brazilian cuisine, where bold flavors and colorful ingredients come together to create dishes that are as comforting as they are delicious. One standout recipe that embodies the heart and soul of this culinary tradition is Spicy Brazilian Coconut Chicken. This dish captivates the senses with its wonderful combination of tender chicken thighs simmered in a rich, aromatic coconut milk sauce, infused with a medley of spices and fresh herbs.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This easy recipe features succulent chicken thighs marinated in creamy coconut milk, zesty lime, and spicy chilies. You'll sear the chicken to perfection and let it simmer with aromatic onions, creating a savory sauce that's irresistible. Ready in just an hour, it's perfect for a weeknight meal or special occasion. Serve with rice or quinoa and garnish with fresh cilantro and lime wedges for a delicious experience. Enjoy a taste of the tropics any night!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

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

1 teaspoon ground cumin

1 teaspoon paprika

1 tablespoon fresh ginger, grated

1 tablespoon lime juice

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine coconut milk, lime juice, minced garlic, ginger, chopped chilies, ground cumin, paprika, salt, and pepper. Add chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.

    Sear the Chicken: In a large skillet or frying pan, heat olive oil over medium-high heat. Remove chicken from the marinade (reserve marinade for later) and sear the chicken thighs skin-side down for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove chicken from the skillet and set aside.

      Sauté the Aromatics: In the same skillet, add chopped onions. Sauté for about 5 minutes until translucent. Pour in the reserved marinade and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan.

        Cook the Chicken: Return the seared chicken thighs to the skillet with the coconut marinade. Cover the skillet and reduce heat to low. Allow it to simmer gently for about 30 minutes, or until the chicken is cooked through and tender.

          Serve: Once the chicken is ready, garnish with fresh cilantro and serve with lime wedges on the side. This dish pairs beautifully with steamed rice or quinoa to soak up the delicious coconut sauce.

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