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Brazilian cuisine is a vibrant tapestry of flavors, ingredients, and cultural influences that reflect the country's diverse landscape and multicultural society. From the spicy street foods of Rio de Janeiro to the rich, hearty stews of the Amazon, Brazilian dishes often showcase bold seasonings, fresh produce, and a love for communal dining. One standout recipe that encapsulates these elements is the Spicy Brazilian Coconut Chicken. This dish combines the creamy richness of coconut milk with an array of spices, creating a savory experience that is both comforting and exciting.

Spicy Brazilian Coconut Chicken

Savor the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! This dish features tender chicken thighs marinated in zesty lime and spices, sautéed with aromatic garlic and ginger, and cooked in a rich coconut milk sauce. Perfectly paired with rice and garnished with fresh cilantro and lime wedges, it’s a delightful dinner that brings a taste of the tropics to your table. Try it for a memorable family meal or impressive dinner party dish!
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Ingredients
  

1.5 lbs (680g) chicken thighs, boneless and skinless

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 red bell peppers, sliced

1 tablespoon fresh ginger, grated

2 tablespoons lime juice

2 tablespoons soy sauce

1 tablespoon brown sugar

2 teaspoons paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Cooked rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, mix the lime juice, soy sauce, brown sugar, paprika, cayenne pepper, and a pinch of salt and pepper. Add the chicken thighs and toss to coat. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.

    Sauté Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Cook the Chicken: Add the marinated chicken thighs to the pan, reserving the marinade. Cook for about 4-5 minutes on each side until they are browned. Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

        Add Bell Peppers: Stir in the sliced red bell peppers and cook for an additional 3-4 minutes until they are slightly softened.

          Create the Coconut Sauce: Pour in the coconut milk and reserved marinade. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.

            Final Touches: Taste and adjust seasoning, adding more salt, pepper, or cayenne if desired. Remove from heat.

              Serve: Serve the spicy coconut chicken over cooked rice, garnished with fresh cilantro and lime wedges on the side.

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