Ingredients
Method
In a large bowl, season the chicken thighs with salt, pepper, paprika, and cayenne pepper. Set aside to marinate for about 15 minutes.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, stirring for another minute until fragrant.
Mix in the diced red and green bell peppers, cooking until they soften, about 3-4 minutes.
Push the sautéed vegetables to the side of the skillet, then add the marinated chicken thighs. Cook for about 6-7 minutes on each side, until browned.
Once the chicken is browned, add the red curry paste and pour in the coconut milk. Stir until the paste is fully dissolved in the mixture.
Bring the sauce to a gently simmer, cover the skillet, and let cook for another 15-20 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning as needed. If you prefer it spicier, add more cayenne pepper.
Once cooked, remove from heat and let sit for a couple of minutes.
Serve the spicy Brazilian coconut chicken over a bed of jasmine rice and garnish with fresh cilantro.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4