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If you're looking to transport your taste buds to the vibrant streets of Brazil, then Spicy Brazilian Coconut Chicken is the perfect dish for you. This tantalizing recipe showcases the rich culinary traditions of Brazil, featuring a blend of tropical flavors and spices that create an unforgettable meal. The harmony of coconut milk, tender chicken, and aromatic spices not only embodies the essence of Brazilian cooking but also delivers a comforting experience that can be enjoyed any night of the week.

Spicy Brazilian Coconut Chicken

Discover the vibrant flavors of Spicy Brazilian Coconut Chicken! This mouthwatering dish features tender chicken thighs marinated in a rich coconut milk blend with garlic, ginger, and spices. Sautéed with colorful bell peppers and finished with a splash of lime juice, it's perfect for any dinner. Serve it with rice or warm tortillas for a satisfying meal. Enjoy the tropical taste of Brazil right in your kitchen with this simple and delicious recipe!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2-4 teaspoons chili powder (adjust to taste)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the coconut milk, chili powder, smoked paprika, cumin, salt, and black pepper. Add the chicken thighs and ensure they are coated in the marinade. Cover and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.

    Sauté Aromatics: In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

      Cook the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken thighs on both sides until browned, about 4-5 minutes per side.

        Add Bell Peppers: Stir in the sliced red and green bell peppers, cooking for another 3-4 minutes until slightly softened.

          Simmer: Pour the reserved marinade back into the skillet and bring to a gentle simmer. Cover and let it cook for about 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

            Finish with Lime Juice: Once cooked, squeeze fresh lime juice over the chicken and gently stir to combine. Adjust seasoning if needed.

              Serve: Garnish with freshly chopped cilantro before serving. Pair this dish with rice, quinoa, or warm tortillas to complete your meal.

                Prep Time: 10 minutes | Total Time: 1 hour 30 minutes (including marination) | Servings: 4