Spicy Brazilian Coconut Chicken (Print Version)

# Ingredients:

→ Chicken Marinade

01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 cloves garlic, minced
03 - 1 teaspoon paprika
04 - 1/2 teaspoon cayenne pepper
05 - Salt and black pepper to taste

→ Coconut Sauce

06 - 2 tablespoons vegetable oil
07 - 1 onion, finely chopped
08 - 1 red bell pepper, diced
09 - 2 teaspoons ground cumin
10 - 2 teaspoons ground coriander
11 - 1 teaspoon smoked paprika
12 - 1 can (14 ounces) diced tomatoes
13 - 1 can (14 ounces) coconut milk
14 - 1/2 cup chicken broth
15 - 1 bay leaf
16 - Salt and black pepper to taste
17 - Fresh cilantro leaves for garnish

→ For Serving

18 - Cooked rice

# Instructions:

01 - In a bowl, mix chicken thighs with garlic, paprika, cayenne pepper, salt, and black pepper. Let it marinate for at least 30 minutes.
02 - Heat vegetable oil in a large pan over medium heat. Add the onion and red bell pepper, sauté until soft.
03 - Stir in cumin, coriander, and smoked paprika. Cook for another minute until fragrant.
04 - Add the diced tomatoes, coconut milk, chicken broth, and bay leaf. Season with salt and black pepper. Bring to a simmer.
05 - Add marinated chicken pieces to the pan. Simmer for about 20 minutes, or until the chicken is cooked through and the sauce has thickened.
06 - Remove the bay leaf. Serve the chicken and sauce over cooked rice. Garnish with fresh cilantro leaves.

# Notes:

01 - Adjust cayenne pepper to your desired spice level.
02 - Use boneless, skinless chicken breasts if preferred.
03 - Leftovers can be stored in the refrigerator for up to 3 days.

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