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Brazilian cuisine is a vibrant tapestry woven from the diverse cultural influences of its indigenous peoples, European settlers, and African descendants. Each region of Brazil offers its own unique flavors and culinary traditions, making the country a paradise for food lovers. Central to many of these dishes is the use of spices and coconut, which play a vital role in creating the rich, aromatic profiles that characterize Brazilian cooking. Among the standout dishes that encapsulate this fusion of flavors is Spicy Brazilian Coconut Chicken, a delightful recipe that brings the warmth of Brazil right into your home kitchen.

Spicy Brazilian Coconut Chicken

Dive into the vibrant world of Brazilian cuisine with Spicy Brazilian Coconut Chicken. This mouthwatering dish features tender chicken thighs simmered in a rich coconut milk sauce infused with fiery spices, creating a flavor explosion that transports you straight to Brazil. Easy to make and perfect for any occasion, it's a dish that blends creamy, spicy, and aromatic elements. Gather your ingredients and get ready for a delightful culinary adventure that’s sure to impress!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, sliced

1 green bell pepper, sliced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix the coconut milk, red curry paste, cumin, paprika, cayenne pepper, and a pinch of salt and pepper. Add the chicken thighs to the marinade, cover, and let it sit for at least 30 minutes (or up to a few hours in the fridge for deeper flavor).

    Cook the Aromatics: In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion, and sauté until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.

      Add Vegetables: Toss in the sliced red and green bell peppers, cooking until they begin to soften, about 5 minutes.

        Sear the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for about 4-5 minutes on each side until browned.

          Simmer in Coconut Milk: Pour the reserved marinade into the skillet over the chicken and vegetables. Bring to a simmer, then reduce the heat to low. Cover and cook for another 20-25 minutes, or until the chicken is cooked through and tender.

            Garnish and Serve: Once cooked, check for seasoning and adjust with salt and pepper as needed. Serve hot, garnished with freshly chopped cilantro and lime wedges on the side.

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