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Brazilian Coconut Chicken

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Serves 4 |

Sweet and savory with a little spice.

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Ingredients:

1 tablespoon grated fresh ginger

4 cloves garlic, minced

3 tablespoons lime juice

1 teaspoon red chili flakes

1/4 cup chopped fresh cilantro

Salt, to taste

1 lb boneless, skinless chicken thighs

1 cup full-fat coconut milk

Directions:

Add the ginger, garlic, lime juice, red chili flakes, and cilantro to a mixing bowl. Season with salt. Whisk until well combined.
Add chicken thighs. Coat well and place in the refrigerator for at least 1 hour, or overnight.
Bring a skillet to medium heat. Sear the chicken for about 5 minutes per side until golden brown.
Pour the coconut milk over the chicken. Bring to a simmer, stirring occasionally.
Reduce the heat to low and let it sit for 15-20 minutes, until the chicken is cooked through.

Main Ingredient:	Chicken Thigh
Cooking Method:	Stovetop
Course:	Lunch, dinner

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Brazilian Coconut Chicken

Serves 4

Ingredients:

1 tablespoon grated fresh ginger

4 cloves garlic, minced

3 tablespoons lime juice

1 teaspoon red chili flakes

1/4 cup chopped fresh cilantro

Salt, to taste

1 lb boneless, skinless chicken thighs

1 cup full-fat coconut milk

Directions:

Add the ginger, garlic, lime juice, red chili flakes, and cilantro to a mixing bowl. Season with salt. Whisk until well combined.
Add chicken thighs. Coat well and place in the refrigerator for at least 1 hour, or overnight.
Bring a skillet to medium heat. Sear the chicken for about 5 minutes per side until golden brown.
Pour the coconut milk over the chicken. Bring to a simmer, stirring occasionally.
Reduce the heat to low and let it sit for 15-20 minutes, until the chicken is cooked through.

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