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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.
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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