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Brazilian cuisine is a vibrant tapestry of flavors, colors, and aromas, reflecting the country’s diverse culture and heritage. From the Amazon rainforest to the coastal beaches, each region contributes its unique ingredients and cooking techniques, creating an extraordinary culinary landscape. Among the many delightful dishes that represent this rich heritage, Spicy Brazilian Coconut Chicken stands out as a true celebration of Brazil's love for bold flavors and tropical ingredients.

Spicy Brazilian Coconut Chicken

Discover a burst of flavors with this Spicy Brazilian Coconut Chicken recipe! Perfect for a weeknight dinner, this dish features tender chicken thighs marinated in lime and spices, then cooked in a creamy coconut milk sauce infused with garlic, ginger, and fresh chilies. Ready in just an hour, it’s a delightful mix of heat and sweetness, garnished with fresh cilantro. Serve it up with lime wedges for an extra zing! Enjoy a taste of Brazil at home!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (400ml) coconut milk

2 tablespoons coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 tablespoons ginger, grated

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

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon lime juice

1 tablespoon brown sugar

Salt to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine chicken thighs, lime juice, salt, and smoked paprika. Let the chicken marinate for at least 30 minutes.

    Sauté Aromatics: In a large skillet, heat coconut oil over medium heat. Add the onions and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 2 minutes until fragrant.

      Add Heat: Incorporate the chopped red chilies and continue to sauté for another minute, allowing the flavors to infuse.

        Brown the Chicken: Push the aromatic mixture to the side of the skillet and add the marinated chicken thighs. Sear each side until golden brown, about 4-5 minutes per side.

          Create Sauce: Pour in the coconut milk and add ground cumin and brown sugar. Stir to combine and bring to a gentle simmer.

            Simmer: Cover the skillet and reduce the heat to low. Let it simmer for about 20 minutes, or until the chicken is cooked through and tender.

              Final Touches: Taste and adjust seasoning, adding more salt or sugar if needed. If you prefer a thicker sauce, remove the lid and let it cook for an additional 5-10 minutes.

                Serve: Plate the chicken and pour the creamy coconut sauce over it. Garnish with fresh cilantro and serve with lime wedges on the side.

                  Prep Time: 30 mins | Total Time: 1 hr | Servings: 4