Indulge in Spicy Brazilian Coconut Chicken with 5 bold flavors Experience a fusion of zesty rich and aromatic tastes thatll delight your palate
Ingredients
Scale
4 boneless, skinless chicken thighs (about 1 ½ lbs)
1 can (14 oz) coconut milk
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves fresh garlic, minced
1 red bell pepper, diced
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Juice of 1 lime
Instructions
Start by cleaning your chicken thighs and trimming off any excess fat. Pat them dry with a paper towel.
In a small bowl, mix together the smoked paprika, cayenne pepper, ground cumin, salt, and pepper. Rub this spice mix all over the chicken thighs.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 5-7 minutes on each side until golden brown.
Remove the chicken from the pan and set it aside. In the same skillet, add the chopped onion and red bell pepper. Sauté for about 3-4 minutes until softened.
Add the minced garlic and sauté for another minute.
Pour the coconut milk into the pan, stirring well to combine with the veggies. Bring to a simmer for about 2-3 minutes.
Return the browned chicken thighs to the pan, cover, and let simmer for an additional 15-20 minutes until cooked through.
Once cooked, squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
Notes
A delicious and bold Spicy Brazilian Coconut Chicken recipe that brings cozy memories with a tropical twist.
