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Brazilian cuisine is a vibrant tapestry of flavors, colors, and textures, reflecting the country's diverse cultural heritage. Influenced by Indigenous, Portuguese, African, and various immigrant groups, Brazilian food is known for its bold spices, fresh ingredients, and an emphasis on communal dining. Among the many culinary gems that Brazil has to offer, one dish stands out for its delightful combination of flavors and aromas: Spicy Brazilian Coconut Chicken.

Spicy Brazilian Coconut Chicken

Spice up dinner with this delicious Spicy Brazilian Coconut Chicken! This flavorful dish features tender chicken thighs marinated in creamy coconut milk, lime, garlic, and a kick of fresh chilies. The vibrant mix of sautéed onions and red bell peppers adds a beautiful touch. Perfectly simmered to juicy perfection, this dish is sure to impress. Serve it with rice or a fresh salad for a complete meal. Easy to make and full of flavor, your taste buds will thank you!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

2 red bell peppers, sliced

1 teaspoon ground cumin

2 teaspoons paprika

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

1 tablespoon fresh ginger, grated

1 teaspoon salt

1 teaspoon black pepper

1 lime, juiced

Fresh cilantro, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the coconut milk, lime juice, garlic, ginger, cumin, paprika, salt, and black pepper. Add the chicken thighs and ensure they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

    Sauté Onions and Peppers: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sliced red bell peppers. Sauté for about 5-7 minutes until the vegetables are tender and the onions are translucent.

      Cook the Chicken: Remove the chicken from the marinade and reserve the marinade. Increase the heat to medium-high and add the marinated chicken thighs to the skillet. Cook for about 6-8 minutes on each side until they are nicely browned.

        Add Marinade and Simmer: Pour the reserved marinade into the skillet, ensuring that the chicken is submerged. Add the chopped fresh chilies according to your spice preference. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes until the chicken is fully cooked and tender.

          Serve: Once cooked, remove from heat. Garnish with fresh cilantro before serving. This dish pairs beautifully with rice, quinoa, or a fresh salad.

            Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4