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At the heart of this dish is the Spicy Brazilian Coconut Chicken, which showcases a delightful balance between the creaminess of coconut milk and the vibrant heat of fresh chilies. The chicken thighs are marinated to perfection, allowing the spices to permeate the meat, enhancing its natural flavors. This dish is not only a feast for the senses but also a testament to the Brazilian approach to food, where every ingredient plays a significant role in the overall harmony of the dish.

Spicy Brazilian Coconut Chicken

Discover the bold flavors of Brazil with this Spicy Brazilian Coconut Chicken recipe! Featuring tender marinated chicken thighs simmered in creamy coconut milk, this dish is infused with aromatic garlic, ginger, and fresh chili peppers for the perfect kick. Pair it with juicy cherry tomatoes and top with cilantro for an explosion of taste. Serve hot with lime wedges for a zesty finish. Perfect for a cozy dinner with family or friends!
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Ingredients
  

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

1 can (13.5 oz) coconut milk

2 tablespoons coconut oil

1 large onion, finely chopped

4 cloves garlic, minced

2 tablespoons ginger, minced

2-3 fresh red chili peppers, chopped (adjust for desired heat)

1 teaspoon turmeric powder

1 tablespoon paprika

Juice of 1 lime

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with lime juice, salt, pepper, turmeric, and paprika. Mix well and let it marinate for at least 30 minutes, allowing the flavors to penetrate the chicken.

    Cook the Aromatics: In a large, deep skillet or Dutch oven, heat the coconut oil over medium heat. Once hot, add the chopped onion and sauté for about 5-7 minutes until translucent. Add the minced garlic, ginger, and chopped chili peppers, cooking for an additional 2-3 minutes until fragrant.

      Brown the Chicken: Add the marinated chicken thighs to the skillet, skin side down. Cook for about 5-6 minutes per side, or until the skin is crispy and golden brown. You may need to do this in batches depending on the size of your skillet.

        Add Coconut Milk & Tomatoes: Pour in the coconut milk and add the halved cherry tomatoes. Stir gently to combine. Bring the mixture to a simmer, then reduce the heat to low to maintain a gentle simmer. Cover the pan and cook for about 25-30 minutes, or until the chicken is cooked through and tender.

          Finish & Serve: Taste and adjust seasoning with more salt and pepper if necessary. Once done, remove from heat and garnish with freshly chopped cilantro. Serve the spicy coconut chicken hot with lime wedges on the side.

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6