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- 4 boneless, skinless chicken thighs - 1 can (13.5 oz) full-fat coconut milk - 2 tablespoons extra virgin olive oil - 3 garlic cloves, finely minced - 1 tablespoon fresh ginger, grated - 1 red chili pepper, thinly sliced - 1 teaspoon smoked paprika - 1 tablespoon ground cumin - Salt and freshly cracked black pepper - Juice of 1 lime - Fresh cilantro, roughly chopped for garnish When I cook spicy Brazilian coconut chicken, I focus on fresh, vibrant ingredients. The chicken thighs are my base. They are juicy and tender, making them perfect for this dish. Coconut milk adds creaminess and a rich flavor. I always choose full-fat coconut milk for the best taste. Next, I layer in the spices. Fresh ginger gives a warm kick. The red chili pepper adds heat, but you can adjust it based on your taste. Smoked paprika brings a deep, smoky flavor. Ground cumin adds warmth and earthiness. I like to use salt and freshly cracked black pepper to enhance all the flavors. Finally, I finish the dish with lime juice and chopped cilantro. The lime adds brightness, while cilantro gives a fresh touch. These ingredients come together to create a delicious and aromatic meal. For the full recipe, check out the complete guide. - Seasoning the chicken thighs Start by taking the chicken thighs. In a bowl, mix salt, pepper, smoked paprika, and cumin. Coat each piece of chicken well with the spice mix. Make sure every inch is covered. This adds great flavor to the chicken. - Searing the chicken Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the seasoned chicken thighs. Sear them for 6 to 7 minutes on each side. Look for a rich golden brown color. This step locks in the juices and flavor. After searing, set the chicken aside on a plate. - Sautéing garlic, ginger, and chili In that same skillet, add minced garlic, grated ginger, and sliced chili. Sauté these for about 2 minutes. You want them fragrant and the garlic slightly browned. This creates the base of your sauce. - Incorporating the coconut milk Pour in the can of coconut milk. Stir well to mix in the sautéed garlic, ginger, and chili. Bring the mixture to a gentle simmer. This coconut milk will provide a creamy texture and rich flavor. - Returning the chicken to the skillet Place the seared chicken thighs back into the skillet. Nestle them in the coconut sauce. Cover the skillet with a lid. Let it simmer for 15 to 20 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). - Adjusting seasoning and garnishing After cooking, squeeze fresh lime juice into the sauce. Stir to brighten the flavors. Taste it and add more salt or pepper if needed. To serve, place the chicken on a platter. Spoon the coconut sauce over the top. Finish with chopped cilantro for a fresh touch. For the complete recipe, check out the Full Recipe section. Enjoy the rich flavors and vibrant colors of this dish! To ensure the chicken is properly cooked, aim for an internal temperature of 165°F. Use a meat thermometer for accurate readings. Searing the chicken is key for flavor. Heat your skillet until the oil shimmers. This creates a tasty golden crust on the chicken. Sear each side for 6-7 minutes before adding other ingredients. Adjust the spice level to fit your taste. Add more or less chili pepper based on your heat preference. Lime juice plays a vital role in this dish. It brightens the flavors and balances the richness of coconut milk. Squeeze in fresh lime juice just before serving for the best taste. For plating, arrange the chicken on a large dish. Spoon the creamy coconut sauce generously over each piece. This makes the dish look inviting and appealing. Adding fresh cilantro as a garnish adds color and freshness. Lime wedges on the side allow guests to add more zing to their servings. For the complete cooking experience, check out the Full Recipe. {{image_4}} You can switch up the protein in this dish. Using chicken breasts works well. They cook faster and stay moist when done right. Just follow the same steps in the recipe. You can also use shrimp or tofu. Shrimp cooks quickly and adds a nice seafood touch. Tofu is a great choice for a plant-based option. Make sure you press and cube it before cooking. If you want less heat, remove the seeds from the red chili pepper. This will tone down the spice. You can also skip the chili altogether for a milder flavor. On the other hand, if you love heat, add more chili or a dash of cayenne pepper. You can even use spicy chili paste for a kick. Light coconut milk offers fewer calories but less creaminess. It still provides good flavor if you want a lighter dish. Other dairy-free options include almond or cashew milk. These can change the taste a bit, so experiment to find what you like best. Each option brings a unique twist to the dish. Check out the Full Recipe for more details. To keep your Spicy Brazilian Coconut Chicken fresh, store leftovers in an airtight container. This helps prevent odors and keeps the dish tasty. It can last in the fridge for about 3 to 4 days. Remember to let it cool down before sealing it up. This step ensures the chicken maintains its great flavor. If you want to save some for later, freezing is a great option. First, let the chicken cool completely. Then, place it in a freezer-safe container or a zip-top bag. Squeeze out as much air as possible before sealing. You can freeze it for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. This slow thawing helps keep the chicken juicy. To reheat your chicken, use a skillet over low heat. This method helps maintain its flavor and moisture. Stir occasionally to heat it evenly. You can also use a microwave, but be cautious. Heat it in short bursts to avoid overcooking. Check the temperature until it’s warm throughout. Enjoy your meal just like when it was fresh! For the full recipe, check out the main article. To make spicy Brazilian coconut chicken, start by seasoning chicken thighs with salt, pepper, smoked paprika, and cumin. Sear them in olive oil until golden brown. Next, sauté garlic, ginger, and chili in the same skillet. Pour in coconut milk and bring to a simmer. Add the chicken back in and cover. Cook until the chicken is tender, then finish with lime juice. Serve it with the creamy sauce over the chicken. You can find the full recipe in my earlier section. Yes, you can use other meats. Chicken breasts work well for a leaner option. You can also try shrimp for a seafood twist. If you want a vegetarian choice, tofu absorbs the sauce flavor nicely. Just adjust the cooking time based on the protein you choose. Fluffy white rice is perfect with this dish. It soaks up the rich coconut sauce and balances the spice. You can also serve it with quinoa for a healthier grain. A simple green salad or roasted vegetables complements the chicken’s flavors too. Yes, you can prepare this dish ahead. Cook it as directed and let it cool. Store it in the fridge for up to three days. Reheat it gently on the stove or in the microwave before serving. This way, it still tastes fresh and delicious. Absolutely! This spicy Brazilian coconut chicken is naturally gluten-free. All the ingredients used, like chicken, coconut milk, and spices, do not contain gluten. It’s a great option for anyone with gluten sensitivities. This blog post guides you through making spicy Brazilian coconut chicken. We covered main ingredients like chicken thighs and coconut milk, plus spices to enhance flavor. I shared tips on cooking, plating, and storing leftovers to keep your dish fresh. Remember, you can easily adjust spice levels or swap proteins to fit your taste. Enjoy experimenting with this recipe as you create a delicious meal that suits your needs!

Spicy Brazilian Coconut Chicken

Dive into the vibrant flavors of Spicy Brazilian Coconut Chicken with this easy recipe! Featuring tender chicken thighs simmered in a creamy coconut sauce infused with garlic, ginger, and a kick of chili, this dish is sure to impress. Perfect for a cozy dinner or a gathering with friends, serve it over fluffy rice and garnish with lime and cilantro. Click through to discover how to make this mouthwatering meal today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 can (13.5 oz) full-fat coconut milk

2 tablespoons extra virgin olive oil

3 garlic cloves, finely minced

1 tablespoon fresh ginger, grated

1 red chili pepper, thinly sliced (adjust based on your desired heat level)

1 teaspoon smoked paprika

1 tablespoon ground cumin

Salt and freshly cracked black pepper to taste

Juice of 1 lime

Fresh cilantro, roughly chopped for garnish

Instructions
 

In a mixing bowl, season the chicken thighs generously with salt, pepper, smoked paprika, and ground cumin. Use your hands or a spoon to ensure each piece of chicken is well-coated with the spice mixture.

    In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken thighs. Sear them for about 6-7 minutes on each side, or until they develop a rich golden brown color and are cooked halfway through. Once cooked, remove the chicken from the skillet and set them aside on a plate.

      Using the same skillet, add the minced garlic, grated ginger, and sliced red chili pepper. Sauté these ingredients together for about 2 minutes, or until they become fragrant and the garlic begins to slightly brown.

        Carefully pour in the coconut milk, stirring it well to incorporate it with the sautéed garlic, ginger, and chili mixture. Bring the coconut milk to a gentle simmer.

          Return the seared chicken to the skillet, ensuring that each thigh is nestled within the coconut sauce. Cover the skillet with a lid and let it simmer gently for about 15-20 minutes, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F (75°C).

            Once the chicken is cooked, squeeze the fresh lime juice into the sauce and stir well to brighten the flavors. Taste and adjust the seasoning if necessary, adding more salt or pepper if desired.

              To serve, arrange the chicken thighs on a large serving platter and generously spoon the luscious coconut sauce over the top.

                Finish with a sprinkle of freshly chopped cilantro for a pop of color and added freshness.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4

                    - Presentation Tips: Pair this dish with fluffy white rice to soak up all the creamy coconut sauce. Add lime wedges to the platter for guests to squeeze over their portions for an extra burst of zesty flavor!