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Brazilian cuisine is a culinary tapestry woven with vibrant flavors, diverse ingredients, and rich cultural influences. From the spicy street foods of São Paulo to the tropical dishes of Bahia, Brazilian food celebrates bold tastes and fresh produce. One standout dish that embodies the essence of Brazilian cooking is Spicy Brazilian Coconut Chicken. This recipe is not only a feast for the senses but also an opportunity to explore the intricate balance of spices and creamy coconut that characterize many Brazilian meals.

Spicy Brazilian Coconut Chicken

Looking for a flavorful dinner idea? Try this Spicy Brazilian Coconut Chicken! With tender chicken thighs marinated in creamy coconut milk and inspired by vibrant spices like ginger and red curry paste, this dish is a tropical delight. Sautéed with colorful bell peppers and cherry tomatoes, it’s a feast for both the eyes and the palate. Serve it hot over jasmine or basmati rice for a delicious meal your family will love. Enjoy the taste of Brazil!
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Ingredients
  

1.5 lbs (about 680g) boneless, skinless chicken thighs

1 can (14 oz) coconut milk

1 medium onion, finely chopped

4 cloves garlic, minced

2 tablespoons ginger, grated

2 tablespoons olive oil

2 tablespoons red curry paste (adjust to taste)

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 red bell pepper, sliced

1 cup cherry tomatoes, halved

1 lime, juiced (plus lime wedges for serving)

Fresh cilantro, chopped for garnish

Cooked jasmine or basmati rice, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the coconut milk, ginger, garlic, red curry paste, cumin, smoked paprika, cayenne pepper, lime juice, salt, and pepper. Add the chicken thighs and toss well to coat. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).

    Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove the chicken from the marinade (reserve the marinade for later) and add it to the skillet. Sear the chicken for about 4-5 minutes on each side until browned.

      Add Vegetables: Once the chicken is browned, stir in the sliced red bell pepper and cherry tomatoes. Cook for about 2 minutes until the vegetables are tender.

        Add the Marinade: Pour the reserved marinade over the chicken and vegetables. Bring the mixture to a gentle simmer. Cover and let it cook for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

          Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve hot over jasmine or basmati rice with lime wedges on the side.

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