Brazilian Coconut Chicken with a Spicy Kick

Brazilian Coconut Chicken with a Spicy Kick

Brazilian cuisine is known for its bold flavors, and this coconut chicken is no exception. The rich coconut milk creates a creamy sauce, while smoky paprika and earthy cumin add depth. A touch of cayenne gives it just the right amount of heat, making it a perfect balance of spice and sweetness. This dish is easy to prepare yet packed with complex flavors, bringing a taste of Brazil to your kitchen.

1.5 lbs boneless, skinless chicken thighs
1 (13.5 oz) can unsweetened coconut milk
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tbsp lime juice
1 tbsp olive oil
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped

Directions:
1. Season the chicken with cumin, paprika, garlic powder, cayenne, salt, and pepper. Let marinate for 30 minutes.
2. Heat olive oil in a large skillet and sear the chicken until browned, about 4 minutes per side.
3. Reduce heat, add coconut milk and lime juice, and let simmer for 20 minutes, stirring occasionally.
4. Garnish with cilantro and serve with rice or sautéed greens.

Prep Time: 10 minutes
Kcal: 350 per serving 

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