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Brazilian cuisine is a celebration of vibrant flavors, a colorful tapestry woven from indigenous ingredients, African influences, and Portuguese heritage. This culinary melting pot results in dishes that are as diverse as the country itself, ranging from rich stews to tantalizing street foods. One standout dish that encapsulates this essence is Spicy Brazilian Coconut Chicken — a delightful harmony of spice and creaminess that transports your taste buds to the sun-soaked beaches and lively markets of Brazil.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Combining juicy chicken thighs with creamy coconut milk and a medley of aromatic spices, this dish is perfect for any occasion. Whether it's a cozy family dinner or a lively gathering, your taste buds will be transported to sun-soaked beaches. Get ready to impress your guests with this comforting and delicious meal! #BrazilianCuisine #CoconutChicken #SpicyRecipes #DinnerInspiration #HomeCooking #Foodie
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon fresh ginger, grated

2 tablespoons olive oil

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper (or to taste)

Salt and pepper to taste

Juice of 1 lime

1 cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Steamed rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix the coconut milk, lime juice, ginger, smoked paprika, cumin, cayenne pepper, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes (or overnight in the fridge for best flavor).

    Prepare the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Peppers: Add the diced red and green bell peppers to the skillet. Sauté for about 4-5 minutes until they soften.

        Cook the Chicken: Remove the chicken from the marinade (save the marinade) and add it to the skillet. Brown the chicken on both sides for about 4 minutes each.

          Add the Coconut Sauce: Pour the reserved marinade over the browned chicken and bring to a simmer. Reduce the heat to low, cover, and let it simmer for 20 minutes until the chicken is cooked through, tender, and fully infused with flavors.

            Serve: Once cooked, remove the skillet from heat. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed. Serve the spicy coconut chicken over steamed rice, garnished with fresh cilantro and lime wedges on the side.

              Prep Time: 10 min | Total Time: 1 hr (including marinating) | Servings: 4