Spicy Brazilian Coconut Chicken Recipe

This recipe combines the flavors of Brazil with the spiciness of a tropical dish. It’s a delicious and easy-to-make meal that’s perfect for any occasion.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup coconut milk
• 1/4 cup freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Chopped fresh cilantro, for garnish

Instructions

1. In a large bowl, whisk together coconut milk, lime juice, garlic, ginger, cumin, smoked paprika, and cayenne pepper.
2. Add the chicken to the bowl and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 400°F (200°C).
4. Remove the chicken from the marinade, letting any excess liquid drip off. Season with salt and pepper to taste.
5. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Garnish with chopped cilantro and serve hot over rice or with roasted vegetables.

Tips

For an extra crispy exterior, coat the chicken with a mixture of panko breadcrumbs and grated coconut before baking.

<pIf you prefer a milder dish, reduce or omit the cayenne pepper. For a spicier dish, increase the amount of cayenne pepper or add diced jalapeños to the marinade.

Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute, making the meat more tender and flavorful.

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