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Brazilian cuisine is a vibrant tapestry of cultural influences, reflecting the country's rich history and diverse population. With roots in Indigenous, African, and Portuguese cooking traditions, Brazilian dishes are known for their bold flavors and the use of fresh, local ingredients. Among the many culinary treasures of Brazil, one dish stands out for its unique combination of spices, creaminess, and comforting qualities: Spicy Brazilian Coconut Chicken.

Spicy Brazilian Coconut Chicken

Indulge in the flavors of Brazil with this Spicy Brazilian Coconut Chicken! This recipe combines juicy marinated chicken thighs with a creamy coconut milk sauce, infused with garlic, ginger, and a kick of chili paste. Perfectly seared and slow-cooked to perfection, it’s a dish that balances spice and sweetness beautifully. Serve it with rice or warm tortillas, and don’t forget the lime wedges for a refreshing touch. Get ready for a culinary adventure!
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Ingredients
  

1.5 lbs chicken thighs, bone-in and skin-on

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

2 tablespoons ginger, minced

2 tablespoons chili paste (adjust to taste)

1 tablespoon smoked paprika

1 tablespoon lime juice

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon turmeric powder

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, salt, black pepper, turmeric, and smoked paprika. Mix well, ensuring the chicken is well-coated. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator for better flavor.

    Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and ginger, cooking until fragrant, about 1-2 minutes.

      Incorporate the Spice: Stir in the chili paste and cook for another minute, letting the spices bloom.

        Brown the Chicken: Increase the heat to medium-high. Add the marinated chicken thighs, skin side down, and sear for about 6-7 minutes until golden brown. Flip the chicken and sear the other side for an additional 4-5 minutes.

          Add Coconut Milk: Pour in the coconut milk and stir in the brown sugar. Bring to a gentle simmer, then lower the heat to medium-low. Cover and cook for 25-30 minutes, or until the chicken is fully cooked and tender.

            Final Adjustments: Taste the sauce and adjust seasoning as needed, adding more chili paste for heat or brown sugar for sweetness to balance the flavors.

              Serve: Garnish with chopped fresh cilantro and serve hot with steamed rice or warm tortillas. Add lime wedges on the side for an extra zing!

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