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Brazilian cuisine is a vibrant tapestry of flavors, colors, and cultures, woven together from indigenous traditions and influences from Europe, Africa, and Asia. Known for its bold and diverse culinary landscape, Brazilian dishes often highlight the country's rich natural resources and the warmth of its people. Among the many delightful offerings of Brazilian gastronomy, one recipe stands out for its enticing blend of spices and creamy coconut milk: Spicy Brazilian Coconut Chicken. This dish captures the essence of Brazilian cooking, showcasing a unique combination of ingredients that create a symphony of flavors sure to please spice lovers and culinary adventurers alike.

Spicy Brazilian Coconut Chicken

Craving a tropical twist on dinner? Try this Spicy Brazilian Coconut Chicken! Tender chicken thighs are marinated in a creamy coconut milk blend with spices and jalapeños for a zesty kick. Sautéed with aromatic onions and bell peppers, this dish simmers to perfection, delivering bold flavors and juicy meat. Garnish with fresh cilantro and serve with lime wedges for a refreshing finish. Perfect over rice or with crusty bread to soak up all that saucy goodness!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

1-2 fresh jalapeños, sliced (adjust based on spice preference)

1 tablespoon brown sugar

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken thighs with coconut milk, brown sugar, soy sauce, lime juice, cumin, paprika, salt, and pepper. Let it marinate for at least 30 minutes in the refrigerator (up to overnight for more flavor).

    Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.

      Add Chicken: Remove the marinated chicken thighs from the coconut milk mixture (reserve the marinade for later) and add them to the skillet. Sear the chicken for about 5 minutes on each side until they are golden brown.

        Incorporate Vegetables: Add the red bell pepper and sliced jalapeños to the skillet. Pour in the reserved coconut milk marinade and stir well to combine. Bring the mixture to a gentle simmer.

          Cook Through: Cover the skillet and let the chicken cook for another 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure it doesn't stick to the bottom of the pan.

            Garnish and Serve: Once cooked, remove from heat and garnish with fresh cilantro. Serve hot with lime wedges on the side, perfect alongside rice or crusty bread to soak up the delicious sauce.

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