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Brazilian cuisine is a colorful tapestry woven from diverse cultural influences, offering a spectacular array of flavors that reflect the country's rich history. One of the most beloved dishes that capture the essence of this vibrant culinary landscape is Spicy Brazilian Coconut Chicken. This dish combines succulent chicken with the creamy richness of coconut milk and a medley of spices, creating a mouthwatering experience that transports your taste buds straight to the heart of Brazil.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with Spicy Brazilian Coconut Chicken, a dish that blends succulent chicken, creamy coconut milk, and an array of spices to create a mouthwatering experience. This recipe is a celebration of Brazil’s rich culinary heritage, perfect for spice lovers and food enthusiasts alike. Bring the warmth of Brazilian cuisine to your table and enjoy this easy-to-make, flavorful dish! #BrazilianCuisine #CoconutChicken #SpicyFood #HomeCooking #Foodie
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Ingredients
  

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

1 can (14 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

2 red bell peppers, sliced

2 tablespoons olive oil

1 tablespoon paprika

1 teaspoon cayenne pepper (adjust for spice level)

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 lime, juiced

Fresh cilantro for garnish

Cooked rice (for serving)

Instructions
 

In a large bowl, mix the coconut milk, lime juice, paprika, cayenne pepper, cumin, salt, and black pepper to create a marinade.

    Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

      Preheat your oven to 375°F (190°C).

        In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).

          Add the minced garlic and sliced red bell peppers. Cook for another 2-3 minutes, until the peppers begin to soften.

            Remove the chicken from the marinade (reserve the marinade) and place it skin-side down in the skillet. Sear for about 5 minutes until the skin is golden brown.

              Turn the chicken over and pour the reserved marinade over the chicken. Bring the skillet to a simmer.

                Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).

                  Once cooked, remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro before serving.

                    Serve the Spicy Brazilian Coconut Chicken over cooked rice, drizzling some of the sauce from the skillet on top for added flavor.

                      Prep Time: 1 hr | Total Time: 1 hr 45 mins | Servings: 4