Chicken Moqueca is a vibrant and aromatic Brazilian stew that beautifully combines tender chicken with coconut milk, tomatoes, and a medley of fresh herbs and spices. This dish is a celebration of flavors and colors, inspired by the coastal regions of Brazil, where seafood and tropical ingredients come together in perfect harmony.
The creamy, slightly tangy sauce infused with palm oil (dendê) or olive oil, garlic, and bell peppers makes every bite an irresistible experience. Whether you’re an adventurous home cook or simply looking to add a new twist to your dinner rotation, Chicken Moqueca offers a delightful balance of comfort and exotic flair.
In this recipe, you’ll learn how to create a rich, flavorful stew that showcases the bright, fresh notes of lime and cilantro alongside the heartiness of chicken. Perfect for family meals or entertaining guests, this dish pairs wonderfully with fluffy white rice or crusty bread to soak up the luscious sauce.
Get ready to embark on a culinary journey to Brazil without leaving your kitchen!
Why You’ll Love This Recipe
Chicken Moqueca is not only packed with incredible flavors but is also incredibly easy to prepare. The one-pot cooking method means minimal cleanup, making it a perfect weeknight dinner.
The combination of coconut milk and fresh vegetables creates a creamy yet light sauce that is both comforting and refreshing.
This recipe is versatile and can be adjusted to your taste preferences — whether you like it spicier or milder, or with additional vegetables like okra or zucchini. Plus, it’s a great way to add protein and healthy fats to your meal.
The vibrant colors and enticing aromas will impress everyone at your table, making it a guaranteed crowd-pleaser.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 2 tbsp olive oil or dendê oil (palm oil)
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1-2 fresh chili peppers (optional), sliced
Equipment
- Large heavy-bottomed skillet or Dutch oven
- Sharp knife for chopping
- Cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Bowl for marinating (optional)
- Ladle for serving
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Season with salt, pepper, smoked paprika, and cumin. For extra flavor, you can marinate the chicken for 30 minutes if time allows.
- Heat the oil: In a large skillet or Dutch oven, heat the olive oil or dendê oil over medium heat until shimmering.
- Sauté the aromatics: Add the sliced onions and garlic to the pan. Cook for 3-4 minutes until the onions are translucent and fragrant.
- Add the bell peppers: Stir in the red and yellow bell peppers and cook for another 5 minutes until they soften.
- Brown the chicken: Push the vegetables to the side and add the chicken pieces to the pan. Brown them on all sides for about 5-7 minutes, ensuring they get a nice golden color.
- Add tomatoes and liquids: Mix in the chopped tomatoes, then pour in the coconut milk and chicken broth. Stir everything together gently.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, or until the chicken is cooked through and tender.
- Finish with lime and cilantro: Stir in the lime juice and chopped cilantro. Adjust seasoning with salt and pepper as needed. If using chili peppers, add them now for a bit of heat.
- Serve: Remove from heat and serve hot with steamed rice or crusty bread to soak up the delicious sauce.
Tips & Variations
“For a more authentic flavor, use dendê oil, which gives the dish its characteristic color and a slightly earthy, nutty taste.”
- You can substitute chicken thighs with chicken breasts if you prefer leaner meat, but thighs stay more tender and juicy.
- Add vegetables like okra or zucchini for extra texture and nutrition.
- For a spicier version, include more fresh chili peppers or a pinch of cayenne pepper.
- Try garnishing with fresh parsley or green onions if you don’t have cilantro on hand.
- Leftovers taste even better the next day as the flavors meld together!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 32 g |
| Fat | 20 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Serving Suggestions
Chicken Moqueca is traditionally served with white rice, which perfectly soaks up the rich, creamy sauce. You can also serve it alongside black beans for a more authentic Brazilian experience.
For a lighter option, pair it with cauliflower rice or a fresh green salad with a citrus vinaigrette. Crusty bread or warm corn tortillas also make excellent accompaniments, allowing you to mop up every bit of the delicious stew.
Conclusion
Chicken Moqueca is a wonderful dish that brings the vibrant flavors of Brazil right into your kitchen. Its combination of tender chicken, creamy coconut milk, and fresh vegetables creates a comforting yet exotic meal that’s perfect for any occasion.
The recipe is straightforward, requiring just one pot and simple ingredients, making it accessible even for novice cooks.
Whether you’re looking to impress guests or enjoy a cozy family dinner, this Chicken Moqueca recipe is sure to become a favorite. Don’t forget to explore other delicious dishes like Brazilian Black Bean Stew, Spicy Shrimp Moqueca, and Coconut Rice to complete your culinary adventure.
Happy cooking!
📖 Recipe Card: Chicken Moqueca
Description: A flavorful Brazilian chicken stew cooked with coconut milk, tomatoes, and bell peppers. This dish is rich, aromatic, and perfect served with rice.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless, cut into pieces
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 large tomatoes, chopped
- 1 can (14 oz) coconut milk
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces and brown on all sides, about 5-7 minutes.
- Remove chicken and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add bell peppers and tomatoes, cook for 5 minutes.
- Return chicken to the skillet and stir in coconut milk and paprika.
- Simmer gently for 25 minutes until chicken is cooked through.
- Season with salt, pepper, and lime juice.
- Stir in chopped cilantro before serving.
Nutrition: Calories: 420 kcal | Protein: 38 g | Fat: 25 g | Carbs: 10 g
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