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When it comes to vibrant and flavorful cuisines, Brazilian food stands out for its rich diversity and cultural significance. One dish that encapsulates the heart of Brazilian culinary traditions is Spicy Brazilian Coconut Chicken. This dish not only tantalizes the taste buds with its bold flavors but also tells a story that reflects Brazil's cultural melting pot—where indigenous, African, and Portuguese influences converge.

Spicy Brazilian Coconut Chicken

Craving a burst of flavor? Try this Spicy Brazilian Coconut Chicken recipe! Packed with tender chicken thighs, creamy coconut milk, and a kick of spices, this dish is sure to impress. With fragrant garlic, fresh ginger, and vibrant bell peppers, each bite brings a taste of Brazil right to your table. Serve it over rice or quinoa for a satisfying meal. Quick to prepare and full of zest, this dish is perfect for family dinners or special occasions!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

4 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

2 tablespoons fresh ginger, grated

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon turmeric

Salt and pepper to taste

1-2 fresh red chilies (sliced), depending on spice preference

1 lime, juice and zest

Fresh cilantro for garnish

Cooked rice or quinoa, for serving

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add the red and green bell peppers, and cook for 5-7 minutes until they soften.

        Sprinkle in the chili powder, smoked paprika, cumin, turmeric, salt, and pepper. Stir well to combine the spices with the vegetables.

          Push the sautéed vegetables to one side of the skillet and add the chicken thighs directly to the other side. Sear the chicken for about 3-4 minutes on each side or until golden brown.

            Pour in the coconut milk, ensuring that the chicken is submerged in the sauce. Bring it to a gentle simmer.

              Reduce heat and add the sliced fresh chilies and lime zest. Simmer uncovered for 20-25 minutes, occasionally stirring, until the chicken is cooked through and tender.

                Once the chicken is cooked, taste and adjust seasoning if necessary. Squeeze in the lime juice for an extra zing.

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

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4