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Brazilian cuisine is a vibrant tapestry of flavors and influences, drawing from Indigenous, African, and Portuguese traditions. One dish that encapsulates this rich heritage is Spicy Brazilian Coconut Chicken. This dish is not only a testament to Brazil's diverse culinary landscape but also a representation of its love for bold flavors and comforting meals. The harmony of spicy, creamy, and tangy notes makes it a favorite among many, serving as a delightful centerpiece for family dinners or festive gatherings.

Spicy Brazilian Coconut Chicken

Elevate your dinner game with this Spicy Brazilian Coconut Chicken! Featuring tender chicken thighs marinated in a rich coconut milk mixture infused with red curry paste, garlic, and ginger, this dish is a flavor explosion. Perfectly grilled or pan-fried, it's served with a luscious sauce over a bed of rice or quinoa. Garnish with fresh cilantro for a vibrant finish. Ideal for family gatherings or a cozy dinner, this recipe is sure to impress!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons olive oil

1 tablespoon red curry paste (adjust for spice level)

1 tablespoon soy sauce

2 cloves garlic, minced

1 inch fresh ginger, grated

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon brown sugar

1 lime (juice and zest)

1 fresh red chili, sliced (optional for extra heat)

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the coconut milk, red curry paste, soy sauce, minced garlic, grated ginger, smoked paprika, cumin, brown sugar, lime juice, lime zest, salt, and pepper. Stir well to combine. Add the chicken thighs, coat them evenly with the marinade, cover, and refrigerate for at least 1 hour (or overnight for maximum flavor).

    Prepare for Cooking: Preheat your grill or skillet over medium-high heat. If grilling, oil the grate lightly to prevent sticking.

      Cook the Chicken: Remove the chicken from the marinade, letting the excess drip off. Reserve the marinade for later. Grill or pan-fry the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C).

        Make the Sauce: In the same skillet or another saucepan, pour the reserved marinade and bring it to a gentle simmer. Cook for about 5-7 minutes, stirring occasionally, until it's slightly thickened. If you prefer a spicier sauce, add the sliced fresh red chili now.

          Serve: Once the chicken is cooked, slice it and drizzle with the thickened coconut sauce. Serve it on a bed of cooked rice or quinoa, and garnish with fresh cilantro for a pop of color.

            Enjoy: Gather your friends and family to indulge in this delightful Spicy Brazilian Coconut Chicken. It pairs wonderfully with a side of fresh salad or roasted vegetables!

              Prep Time: 15 minutes | Total Time: 1 hour (plus marinating) | Servings: 4