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Brazilian cuisine is a colorful tapestry woven from various culinary traditions that have evolved over centuries. The country’s vast geography and cultural diversity have given rise to a rich array of flavors and cooking techniques. Indigenous peoples, African slaves, and European settlers have all contributed to what we now know as Brazilian cooking. Each of these influences has left an indelible mark, resulting in a unique culinary identity that celebrates regional ingredients and traditions.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Spicy Brazilian Coconut Chicken! Made with tender chicken thighs marinated in a rich coconut milk blend, infused with garlic, ginger, and a kick of fresh chilies, this dish is a feast for the senses. Perfectly simmered for melt-in-your-mouth goodness, serve it over rice or quinoa for a complete meal. Garnished with fresh cilantro and lime for a burst of freshness, this recipe is a must-try for spice lovers!
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Ingredients
  

1.5 lbs (700g) chicken thighs, boneless and skinless

1 cup coconut milk

2 tablespoons olive oil

1 small onion, finely chopped

4 cloves garlic, minced

1-2 fresh red chilies, finely chopped (adjust for heat preference)

1 tablespoon ginger, grated

1 tablespoon paprika

1 tablespoon ground cumin

1 teaspoon turmeric powder

Salt and pepper to taste

1 lime, juiced

Fresh cilantro, chopped for garnish

Cooked rice or quinoa, for serving

Instructions
 

Start by marinating the chicken: In a bowl, combine the coconut milk, lime juice, garlic, ginger, paprika, cumin, turmeric, and season with salt and pepper. Add the chicken thighs and ensure they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Add the chopped red chilies to the skillet and stir for another 2 minutes until fragrant.

        Remove the chicken from the marinade (reserving the marinade) and add it to the skillet. Sear the chicken on both sides until browned, about 4-5 minutes per side.

          Pour the reserved coconut milk marinade over the chicken in the skillet. Bring to a gentle simmer, then cover and let it cook for about 15-20 minutes, or until the chicken is cooked through and tender (the internal temperature should reach 165°F/75°C).

            Once cooked, taste and adjust seasoning as needed. If you prefer a thicker sauce, allow the dish to simmer uncovered for a few more minutes.

              Serve the spicy coconut chicken hot, garnished with fresh cilantro. Pair it with fluffy rice or quinoa to soak up the delicious sauce.

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