This Brazilian chicken stew pairs tender chicken with coconut milk, tomatoes, sweet peppers, lime, and cilantro for a creamy, bright one-pot meal. Chicken stews vary from household to household across Brazil; this approachable version borrows the colorful, coconut-rich flavors associated with some coastal cooking without claiming to represent every regional tradition.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- 1 tsp (6 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 1 medium red bell pepper, about 1½ cups (180 g) sliced
- 1 medium yellow or green bell pepper, about 1½ cups (180 g) sliced
- 4 garlic cloves (12 g), finely chopped
- 1 tsp (2 g) ground sweet paprika
- ½ tsp (1 g) ground cumin
- 1 can (13.5 oz / 400 ml) full-fat coconut milk, well shaken
- 1½ cups (360 ml) low-sodium chicken broth
- 1½ cups (270 g) chopped ripe tomatoes, or one 14.5-oz (411 g) can diced tomatoes, drained lightly
- 1 tsp (5 ml) dendê oil, optional
- ½ cup (15 g) roughly chopped fresh cilantro leaves and tender stems
- 1 tbsp (15 ml) extra lime juice, or to taste
- Cooked white rice, for serving
Instructions
- Season the chicken. Put the chicken pieces in a bowl and add the lime juice, half of the salt, and the black pepper. Toss to coat, cover, and refrigerate for 20 minutes while you chop the vegetables and measure the remaining ingredients. Do not leave raw chicken at room temperature during this wait.
- Soften the vegetables. Heat the neutral oil in a wide, heavy pot or Dutch oven over medium heat. Add the onion and both bell peppers with a small pinch of the remaining salt. Cook for 7 to 8 minutes, stirring now and then, until the onion is translucent and the peppers have begun to soften. If the pan looks dry or the vegetables start to stick, lower the heat and add a tablespoon of broth.
- Add the aromatics. Stir in the garlic, paprika, and cumin. Cook for about 30 seconds, just until fragrant; garlic can turn bitter if it browns deeply. Transfer the softened vegetables to a plate, leaving any oil behind in the pot.
- Brown the chicken in batches. Lift the chicken from its marinade, letting excess liquid drip back into the bowl. Arrange the pieces in a single layer in the hot pot, working in two batches if needed. Cook for about 3 to 4 minutes per side, until lightly browned on the outside. The chicken will finish cooking in the sauce, so it does not need to be cooked through at this stage. Return the first batch to the pot before continuing.
- Build the sauce. Pour in the coconut milk and broth, then stir in the chopped tomatoes and the softened peppers and onions. Scrape the bottom of the pot to release any browned bits. Bring the liquid just to a gentle simmer, then reduce the heat to medium-low. Avoid a hard boil, which can make the sauce look separated and cause the chicken to cook unevenly.
- Simmer until cooked through. Cover the pot with the lid slightly ajar and simmer for 18 to 22 minutes, stirring gently once or twice. Check a few of the largest chicken pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If the chicken has not reached that temperature, continue simmering and check again after a few minutes.
- Finish and adjust. Stir in the optional dendê oil, cilantro, and 1 tablespoon (15 ml) lime juice. Taste the sauce and add the remaining salt or a little more lime as needed. If it tastes too tangy, simmer for another minute; if it feels rich, a squeeze of lime can sharpen the flavor. Serve hot over rice with lime wedges.
Tips
- Choose thighs for a forgiving stew. Boneless, skinless thighs stay succulent during simmering and are easy to portion. Boneless chicken breast can also work, but cut it into even pieces and begin checking it early so it does not become dry. Whatever cut you use, verify 165°F (74°C) with a thermometer.
- Use dendê only if you enjoy its flavor. Dendê, or red palm oil, is used in some Brazilian coastal dishes and gives this stew a deeper, earthy aroma and orange-gold color. It can be difficult to find and is not essential here. Omit it or use a little more neutral oil; the result will be lighter and less distinctive.
- Keep the simmer gentle. Coconut milk can separate if boiled vigorously, and a crowded pot can steam rather than brown the chicken. Brown in batches and keep the sauce at a quiet simmer. If it separates slightly, take the pot off the heat and stir gently; it will usually become more cohesive.
- Use fresh or canned tomatoes thoughtfully. Ripe fresh tomatoes bring a fresher, less uniform texture, while canned diced tomatoes are dependable when tomatoes are out of season. If using canned tomatoes, drain off a little liquid if the can is especially watery, then add more broth only if the finished sauce needs loosening.
Serving Suggestions
Serve the chicken and plenty of sauce over steamed white rice, which soaks up the coconut-tomato broth. Long-grain rice is a simple choice, while Brazilian-style rice cooked with a little onion and garlic makes a fitting accompaniment. Spoon the peppers over the top so each serving gets both chicken and vegetables, and put lime wedges on the table for anyone who wants extra brightness.
For a fuller meal, add black beans, a crisp green salad, or sautéed greens such as collards. A mild side balances the creamy sauce; strongly sweet or heavily spiced sides can compete with the lime and cilantro. If serving family-style, transfer the stew to a warm shallow dish and keep some sauce in the pot for topping the rice at the table.
Variations
Make it more pepper-forward: Use one extra bell pepper and reduce the broth by about ¼ cup (60 ml) if you prefer a thicker stew. For gentle heat, add one seeded jalapeño or a small fresh chile with the garlic. Chile heat varies, so start small and serve extra hot sauce separately rather than making the whole pot too spicy.
Try a tomato-led version: Reduce the coconut milk to 1 cup (240 ml) and increase the tomatoes to 2 cups (360 g). The sauce will taste brighter and less creamy. For a dairy-free recipe, the listed coconut milk already keeps the stew free of dairy; choose broth whose ingredients fit your needs.
Use drumsticks or bone-in thighs: They work well, though they need more cooking time and are less convenient to serve. Brown them as directed, then simmer until the thickest part reaches 165°F (74°C), checking without touching the bone. Depending on their size, allow roughly 10 to 15 extra minutes and add a splash of broth if the sauce reduces too much.
Make it without cilantro: If cilantro is not to your taste, use chopped flat-leaf parsley or sliced scallions. Neither is an exact substitute: parsley is grassy and mild, while scallions bring a more onion-like note. Add either just before serving so its fresh flavor stays noticeable.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. The stew keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size portions for up to 2 months for best quality; thaw overnight in the refrigerator. Coconut-based sauces may look slightly separated after freezing, but gentle stirring during reheating usually brings them back together.
Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. You can also microwave it in a covered, microwave-safe container, stirring partway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the whole pot; warm only the portion you plan to eat.
Frequently Asked Questions
Is this the same as Brazilian moqueca?
Not exactly. Moqueca is widely known as a Brazilian seafood stew, with regional styles and ingredient differences. This recipe uses chicken and coconut milk in a similar stew format, but it is best described as a Brazilian-style chicken stew rather than a definitive version of seafood moqueca.
Can I make this recipe with chicken breast?
Yes. Cut boneless, skinless breasts into evenly sized pieces and follow the same browning and simmering method. Breast meat is leaner than thighs, so check its temperature before the full simmer time is up and remove it from the heat once every piece reaches 165°F (74°C).
Can I prepare the chicken ahead?
You can season and refrigerate the chicken for up to 4 hours before cooking. The recipe calls for a 20-minute marinade, but a longer refrigerated rest is convenient and gives the lime and salt more time to season the surface. Do not marinate it on the counter, and discard any raw marinade that is not cooked in the pot.
What can I use instead of coconut milk?
For the closest texture, use an unsweetened cooking cream or a thick, unsweetened plant-based cream, though the flavor will no longer have coconut’s characteristic sweetness and aroma. Light coconut milk is another option, but it makes a thinner, less rich sauce. Avoid sweetened coconut beverages, which are too thin and may make the stew taste sweet.
How do I thicken the sauce if it is too thin?
Remove the lid and simmer the stew gently for a few minutes, stirring so the sauce reduces without sticking. You can also lift out the chicken temporarily while the sauce reduces, then return it once the texture is right. Avoid adding flour directly to the pot, which can clump and mute the coconut and lime flavors.
Can I make the stew less rich?
Use light coconut milk, or replace up to half of the full-fat coconut milk with additional low-sodium broth. The sauce will be thinner and less creamy, so let it simmer uncovered briefly if you want to concentrate it. Finish with lime gradually, tasting as you go, since acidity can make a lighter sauce seem more pronounced.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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