Spicy Brazilian Coconut Chicken 

Ingredients:

For the Chicken:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) coconut milk
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:

Sauté the Aromatics:
In a large skillet or pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Cook the Chicken:
Add the bite-sized chicken pieces to the skillet. Season with salt and black pepper.
Cook until the chicken is browned on all sides, about 5-7 minutes.
Add the Peppers:
Stir in the sliced red and yellow bell peppers and cook for another 3-4 minutes until they begin to soften.
Incorporate the Sauces:
Add the coconut milk, drained diced tomatoes, tomato paste, ground cumin, ground coriander, paprika, and cayenne pepper. Stir well to combine.
Simmer:
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve:
Taste and adjust seasoning if necessary. Serve the spicy coconut chicken over rice or with crusty bread. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.