Spicy Brazilian Coconut Chicken

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for sauce)
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. In a large bowl, combine the chicken thighs with olive oil, salt, black pepper, paprika, cumin, cayenne pepper, and lime juice. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Toss in the diced red and green bell peppers and cook for about 3-4 minutes, until they begin to soften.
4. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the marinated chicken thighs to the pot, ensuring they are submerged in the sauce. Cover the pot and let simmer for 25-30 minutes, or until the chicken is cooked through and tender.
6. Remove the lid and let the sauce reduce for about 5 minutes for a thicker texture, stirring occasionally.
7. Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro before serving.

Nutrition