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Welcome to the vibrant and exhilarating world of Brazilian cuisine, where every dish tells a story enriched with a tapestry of flavors, spices, and cultural influences. Brazilian food is a delightful fusion of indigenous, African, and Portuguese traditions, creating a culinary landscape that is as diverse as the country itself. Among the many standout dishes, Spicy Brazilian Coconut Chicken emerges as a true gem, combining the creaminess of coconut milk with a lively kick of spices that will tantalize your taste buds.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Perfect for a cozy dinner, this dish features tender chicken thighs marinated in coconut milk and lime, then simmered with a mix of colorful vegetables and aromatic spices. Serve it over fluffy jasmine rice for a satisfying meal, garnished with fresh cilantro. Easy to prepare and packed with a delightful kick, this recipe will surely impress your family and friends!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1-2 fresh red chilies, chopped (adjust for spice level)

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon turmeric

Salt and black pepper, to taste

1 tablespoon lime juice

Fresh cilantro for garnish

2 cups cooked jasmine rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine chicken thighs with half of the coconut milk, lime juice, and a pinch of salt. Let marinate for at least 30 minutes.

    Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté until translucent, about 3-4 minutes.

      Add Peppers and Spices: Stir in the diced red bell pepper, chopped chilies, cumin, paprika, and turmeric. Cook for an additional 2-3 minutes until the peppers are tender and spices are fragrant.

        Cook the Chicken: Add the marinated chicken thighs to the skillet. Cook for about 5 minutes on each side until they are browned.

          Add Coconut Milk: Pour the remaining coconut milk over the chicken. Bring to a simmer, cover, and reduce heat. Let it cook for 15-20 minutes or until the chicken is fully cooked and tender.

            Season and Serve: Taste the sauce and adjust seasoning with salt and black pepper if needed. Serve the spicy coconut chicken over jasmine rice, garnished with fresh cilantro.

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4