Moqueca de Frango — Brazilian Coconut Chicken Stew
A Bahian-style chicken stew in coconut milk with dendê oil, peppers, and tomatoes. Budget-friendly, fragrant, and loaded with lean protein.
25mPrep
35mCook
3Servings
410Calories
36gProtein
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Ingredients
- chicken thighs (boneless)
- coconut milk
- tomatoes
- bell pepper (red)
- onion
- garlic cloves
- dendê oil (palm oil)
- lime juice
- cilantro
- salt
- cumin
Ingredients
- 500 g chicken thighs (boneless)
- 200 ml coconut milk
- 2 medium tomatoes
- 1 piece bell pepper (red)
- 1 medium onion
- 3 piece garlic cloves
- 15 ml dendê oil (palm oil)
- 30 ml lime juice
- 15 g cilantro
- 5 g salt
- 3 g cumin
Instructions
- Marinate chicken in lime juice, garlic, cumin, and salt for 20 minutes.
- Heat dendê oil in a pan over medium heat, add onion and bell pepper, sauté 5 minutes.
- Add chicken pieces and brown on all sides, about 8 minutes.
- Pour in coconut milk and add tomatoes. Simmer 20 minutes until chicken is cooked through.
- Garnish with fresh cilantro and serve with white rice.