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To make spicy Brazilian coconut chicken, you need simple yet bold ingredients. First, use boneless, skinless chicken thighs. They stay juicy and absorb flavors well. Next, grab a can of coconut milk. It gives the dish a rich, creamy base.

Spicy Brazilian Coconut Chicken Recipe

Elevate your dinner game with this Spicy Brazilian Coconut Chicken recipe that's bursting with bold flavors! Discover how to create this one-pot meal using fresh ingredients like juicy chicken thighs, creamy coconut milk, and vibrant spices. Perfect for impressing family and friends, this dish is easy to make and deliciously comforting. Click through for the full recipe and enjoy a taste of Brazil at home!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-2 red chili peppers, finely chopped (adjust for spice level)

1 tablespoon fresh ginger, grated

2 tablespoons tomato paste

1 tablespoon lime juice

Salt and pepper to taste

Fresh cilantro for garnish

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon cumin

Cooked white rice or quinoa for serving

Instructions
 

In a large bowl, season the chicken thighs with salt, pepper, paprika, turmeric, and cumin. Ensure they are well-coated with spices.

    Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs and sear them for about 5-6 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

      In the same skillet, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

        Stir in the minced garlic, chopped red chili peppers, and grated ginger; sauté for an additional 2 minutes until fragrant.

          Add the tomato paste to the mixture and cook for another minute, stirring well to combine.

            Pour in the coconut milk and lime juice, stirring gently to combine all the ingredients.

              Return the seared chicken thighs to the skillet, making sure they are submerged in the coconut milk mixture.

                Lower the heat to simmer, cover the skillet, and cook for about 25-30 minutes, or until the chicken is cooked through and tender.

                  Taste and adjust seasoning if necessary. If you prefer a thicker sauce, you can simmer uncovered for a few more minutes.

                    Serve the spicy coconut chicken over cooked white rice or quinoa, garnished with fresh cilantro.

                      Prep Time, Total Time, Servings: 15 mins | 55 mins | Serves 4

                        - Presentation Tips: Serve in a rustic bowl for a homely touch. Drizzle extra coconut milk sauce over the chicken, and sprinkle with fresh cilantro for a vibrant look.