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Brazilian Coconut Chicken

This dish features tender chicken thighs cooked in a rich, creamy coconut milk sauce infused with roasted garlic and cumin. The chicken develops a caramelized exterior while remaining juicy inside, and the sauce thickens to a glossy finish, clinging to each piece with a vibrant aroma and flavorful texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Brazilian
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs skin-on preferred for caramelization
  • 2 cloves garlic roasted and minced
  • 1 teaspoon ground cumin
  • 1 can (13.5 oz) coconut milk full-fat for richness
  • 2 tablespoons oil vegetable or coconut oil
  • to taste salt and pepper

Equipment

  • Skillet or frying pan
  • Tongs or spatula
  • Cutting board
  • Chef's knife

Method
 

  1. Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, and ground cumin.
  2. Heat the oil in a skillet over medium-high heat until shimmering, then place the chicken thighs skin-side down.
  3. Sear the chicken for about 5-7 minutes, until the skin is golden brown and crispy, then flip and cook another 5 minutes on the other side.
  4. Add the roasted and minced garlic to the skillet, frying until fragrant, about 30 seconds.
  5. Pour in the coconut milk, stirring gently to loosen any browned bits from the bottom of the pan, and bring to a simmer.
  6. Reduce the heat to medium-low, cover partially, and let the chicken simmer in the coconut sauce for about 15-20 minutes, until cooked through and tender.
  7. Remove the lid and increase the heat slightly to allow the sauce to thicken and reduce for another 5 minutes, creating a glossy coating over the chicken.
  8. Check the seasoning, adjusting salt and pepper as needed, and then serve the chicken hot with spoonfuls of the rich, fragrant sauce.