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To make Spicy Brazilian Coconut Chicken, you'll need: - 4 chicken thighs, skin-on and bone-in - 1 can (400ml) coconut milk - 2 tablespoons olive oil - 1 onion, finely chopped - 4 cloves garlic, minced - 1 red bell pepper, diced - 2 tablespoons red curry paste - 1 tablespoon fresh ginger, grated - 1 teaspoon paprika - 1-2 teaspoons cayenne pepper (adjust to taste) - 1 lime, juiced - Fresh cilantro for garnish - Salt and pepper to taste

Spicy Brazilian Coconut Chicken

Elevate your dinner game with this Spicy Brazilian Coconut Chicken! This flavorful and easy meal combines juicy chicken thighs with a rich coconut sauce, bursting with vibrant spices. In just a few simple steps, you can bring the tastes of Brazil to your kitchen. Perfect for impressing family and friends, this dish is customizable for all diets. Click through to explore the full recipe and get cooking tonight!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1 can (400ml) coconut milk

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons red curry paste

1 tablespoon fresh ginger, grated

1 teaspoon paprika

1-2 teaspoons cayenne pepper (adjust to taste)

1 lime, juiced

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sear the Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, and place skin-side down in the skillet. Sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

      Make the Sauce: In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent. Add minced garlic, ginger, and diced red bell pepper, stirring for another 2 minutes until fragrant.

        Add Spices and Coconut Milk: Stir in the red curry paste, paprika, and cayenne pepper, mixing well. Pour in the coconut milk and lime juice, stirring to combine. Let the sauce simmer for 3-4 minutes until slightly thickened.

          Return Chicken to Skillet: Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken.

            Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should be 165°F or 74°C).

              Garnish and Serve: Remove the skillet from the oven and garnish with fresh cilantro. Serve hot with rice or crusty bread to soak up the delicious sauce.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4