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Flavorful Brazilian Coconut Chicken for Home Cooks

Brazilian Coconut Chicken made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1.5 pounds chicken thighs boneless and skinless
  • 1 can 13.5 oz coconut milk
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • Salt to taste
  • 1 lime juiced
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  4. Season the chicken thighs with paprika, salt, and black pepper before adding them to the skillet.
  5. Add the chicken to the skillet and sear until browned on both sides, about 5 minutes per side.
  6. Pour in the coconut milk, bring the mixture to a gentle simmer, and cover.
  7. Simmer the chicken in the coconut milk for about 20-25 minutes, or until fully cooked.
  8. Stir in lime juice before serving, adjusting seasoning as necessary.
  9. Garnish with fresh cilantro and serve hot, with rice or your choice of side.