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If you’re looking to spice up your weeknight dinner routine or impress guests at your next gathering, look no further than Spicy Brazilian Coconut Chicken. This vibrant and flavorful dish encapsulates the essence of Brazilian cuisine, boasting a perfect harmony of spice and creaminess that will tantalize your taste buds. The use of rich coconut milk, aromatic spices, and fresh ingredients creates a culinary experience that is both comforting and exciting.

Spicy Brazilian Coconut Chicken

Spice up your dinner with this flavorful Spicy Brazilian Coconut Chicken! This dish features tender marinated chicken thighs simmered in rich coconut milk with aromatic onions, garlic, and vibrant bell peppers. Perfectly seasoned with smoked paprika, cumin, and fresh chilies, it's a delightful blend of heat and creaminess. Serve it over fluffy white rice and top with fresh cilantro for a delicious meal. It's easy to make and will impress your family and friends!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless

1 can (14 oz) coconut milk

2 tbsp olive oil

1 onion, finely chopped

4 cloves garlic, minced

2 red bell peppers, diced

1-2 fresh red chilies, sliced (adjust for desired heat)

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

1 tsp salt

½ tsp black pepper

Juice of 1 lime

Fresh cilantro, for garnish

Cooked white rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with lime juice, salt, black pepper, smoked paprika, cumin, and coriander. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for deeper flavor).

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

      Add the Peppers and Chilies: Incorporate the diced red bell peppers and sliced fresh chilies. Sauté for about 4-5 minutes until the peppers soften.

        Cook the Chicken: Add the marinated chicken thighs to the skillet. Brown the chicken on both sides for about 5 minutes. It doesn’t need to be cooked through at this point.

          Add Coconut Milk: Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer. Cover and let it cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.

            Adjust Seasoning: Taste the sauce and season with additional salt, if desired. If you like it spicier, feel free to add more sliced chilies!

              Serve: Serve the spicy Brazilian coconut chicken over a bed of fluffy white rice. Garnish with freshly chopped cilantro before serving.

                Prep Time: 10 mins | Total Time: 1 hour | Servings: 4