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To make a great coconut chicken recipe, you need simple, fresh items. You will need 4 boneless, skinless chicken thighs. These thighs are juicy and great for flavor. A can of coconut milk adds creaminess. You also need a medium onion and three cloves of minced garlic for depth. A red bell pepper gives color and sweetness. Fresh red chilies add spice, so use 1-2 based on your heat preference. Ginger and tomato paste add extra flavor. Olive oil helps cook the chicken, while cumin and smoked paprika add warmth. Salt and pepper balance the dish. Finally, fresh cilantro is a must for garnish, and jasmine rice is perfect for serving.

Spicy Brazilian Coconut Chicken Recipe

Elevate your dinner with this Spicy Brazilian Coconut Chicken Recipe that combines juicy chicken thighs and creamy coconut milk for a delicious twist on family meals. Discover the simple ingredients, easy marinating tips, and cooking steps that make this dish a standout. Whether you're entertaining guests or enjoying a cozy night in, this recipe is perfect for any occasion. Click through to explore the full recipe and spice up your cooking tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1-2 fresh red chilies, finely chopped (adjust for heat preference)

1 tablespoon ginger, minced

1 tablespoon tomato paste

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

In a large bowl, season the chicken thighs with salt, pepper, cumin, and smoked paprika. Let sit for 15 minutes to absorb the flavors.

    In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.

      Stir in the garlic, ginger, and fresh red chilies, sautéing for an additional 2 minutes until fragrant.

        Add the diced red bell pepper and continue to cook for another 3-4 minutes until the peppers soften.

          Push the vegetables to the sides of the skillet and add the seasoned chicken thighs in the center. Sear the chicken for about 3 minutes on each side until golden brown.

            Stir in the tomato paste until well combined, then pour in the coconut milk, covering the chicken entirely. Bring to a simmer.

              Cover the skillet and reduce the heat to low. Let the chicken cook for about 20-25 minutes until fully cooked and tender.

                Once cooked, remove the chicken from the sauce and let it rest for a few minutes. Meanwhile, stir in half of the fresh cilantro to the coconut sauce and adjust seasoning with salt and pepper if needed.

                  Slice the chicken and serve over a bed of jasmine rice, drizzling with the spicy coconut sauce. Garnish with the remaining cilantro.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

                      - Presentation Tips: Serve in a deep bowl, with the chicken placed on top of the rice and topped with the vibrant coconut sauce, flecked with cilantro for a pop of color. Add a slice of lime on the side for added zest!