Brazilian Chicken Stew with Coconut Milk

Brazilian chicken stew is a comforting, one-pot meal of tender chicken simmered with tomatoes, peppers, coconut milk, and fresh herbs. This Brazilian-style version takes inspiration from the country’s varied moqueca traditions, with a creamy, gently tangy sauce that pairs especially well with rice.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), cut into 1½-inch (4 cm) pieces
1 medium yellow onion (about 150 g), thinly sliced
1 medium red bell pepper (about 150 g), thinly sliced
1 medium green bell pepper (about 150 g), thinly sliced
3 garlic cloves (about 9 g), finely chopped
1 tbsp neutral oil (15 ml), such as canola or sunflower oil
1 tbsp dendê, or red palm oil (15 ml; optional)
1 tsp ground cumin (about 2 g)
1 tsp sweet paprika (about 2 g)
¼ tsp red pepper flakes (about 0.5 g), or more to taste
1 can diced tomatoes (14.5 oz/411 g), with their juices
1 cup low-sodium chicken broth (240 ml)
1 can unsweetened coconut milk (13.5 oz/400 ml), well shaken
1 tsp fine salt (6 g), plus more to taste
½ tsp ground black pepper (about 1 g)
2 tbsp fresh lime juice (30 ml), from about 1 lime
½ cup chopped fresh cilantro (about 15 g), plus extra to serve

Instructions

Prepare the ingredients (25 minutes). Cut the chicken into evenly sized pieces so they cook at a similar rate. Slice the onion and peppers, chop the garlic and cilantro, and measure out the spices, broth, and coconut milk. If the coconut milk has separated in the can, shake it well or stir it until smooth. Keep raw chicken and its cutting board separate from the vegetables and ready-to-eat ingredients; wash your hands and utensils after handling it.
Soften the onion (8 minutes). Heat the neutral oil in a wide, heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. If using dendê oil, save it for the end rather than heating it for this step; its distinctive, earthy flavor is easier to preserve with a brief finish.
Cook the peppers (5 minutes). Add both bell peppers to the pot and stir to coat them in the oil. Cook for about 5 minutes, stirring once or twice, until they begin to soften but still hold their shape. Keep the heat at medium; if the vegetables start to brown quickly, turn it down so the stew develops a mellow flavor rather than a scorched one.
Add the garlic and spices (1 minute). Stir in the garlic, cumin, paprika, red pepper flakes, salt, and black pepper. Cook for 1 minute, stirring constantly, just until fragrant. The spices should bloom in the warm oil without turning dark. If they stick to the bottom, add a small splash of the measured broth and scrape up the flavorful browned bits.
Brown the chicken (8 minutes). Add the chicken pieces and stir so they are coated with the aromatics. Spread them into a fairly even layer and cook for about 8 minutes, turning the pieces occasionally. They do not need to be fully cooked at this point; browning adds flavor, while the covered simmer will finish cooking them. If your pot is crowded, stir regularly instead of trying to brown every surface.
Simmer with tomatoes and broth (18 minutes). Pour in the diced tomatoes and chicken broth, then stir and bring the liquid to a gentle simmer. Reduce the heat to medium-low, cover the pot, and simmer for 18 minutes, stirring once halfway through. Keep the liquid bubbling gently, not rapidly. Check the thickest chicken pieces with a food thermometer: USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If needed, continue simmering and check again.
Add coconut milk and finish (5 minutes). Stir in the coconut milk and, if using, the dendê oil. Simmer uncovered for about 5 minutes, stirring gently, until the sauce is hot and slightly thickened. Remove the pot from the heat, stir in the lime juice and cilantro, and taste. Add salt, pepper, or another small squeeze of lime if needed. Let the stew stand for a couple of minutes before serving so the sauce settles.

Tips

Choose full-fat coconut milk for a silky sauce. Light coconut milk works, but the stew will be thinner and less rich. Avoid sweetened coconut milk, which is meant for drinks and desserts. If the sauce looks separated, lower the heat and stir gently; a hard boil can make coconut milk look grainy.
Treat dendê as an optional flavor, not a requirement. Red palm oil, called dendê in Brazil, gives the stew a distinctive earthy aroma and orange-gold color, but it can be difficult to find. Use the neutral oil listed for cooking and finish with a little extra-virgin olive oil instead. The result will be milder and less specifically reminiscent of Bahia-style cooking.
Use thighs and cut them evenly. Boneless thighs stay tender through the simmer and are forgiving if the pieces vary slightly in thickness. Breast meat is a leaner substitute, but it can dry out more readily; cut it into similarly sized pieces and start checking its temperature before the full simmer time is up. Always use the thermometer rather than judging doneness by color.
Keep the simmer gentle and adjust the sauce at the end. A rolling boil can toughen chicken and cause the coconut milk to separate. If the finished sauce is too thick, stir in broth a tablespoon at a time. If it is thinner than you like, simmer uncovered for another few minutes, keeping the chicken at a gentle simmer and checking its temperature.

Serving Suggestions

Serve the stew hot over plain white rice, which catches the coconut-tomato sauce without competing with its flavor. Brazilian-style rice, cooked with a little oil, onion, and garlic before water is added, is a natural partner; fluffy long-grain rice also works well. For a more substantial plate, add black beans or a simple bowl of beans on the side, along with sautéed greens such as collards. These are serving ideas rather than required parts of the stew.

Set lime wedges and extra chopped cilantro on the table so each person can brighten their portion. A crisp green salad or lightly dressed cabbage provides a fresh contrast to the creamy sauce. If serving bread, choose something sturdy for scooping rather than a strongly flavored loaf. The stew is filling, so a modest portion of rice and one vegetable side is usually enough to make a complete meal.

Variations

Make it more like a Bahian-inspired moqueca: Use dendê if available, add a little more cilantro, and finish with lime. Moqueca most commonly refers to Brazilian fish or seafood stews, while chicken versions and home adaptations vary; this recipe is a chicken stew inspired by those flavors, not a claim to one definitive regional formula.

Adjust the heat: Leave out the red pepper flakes for a mild stew, or add a finely chopped fresh chili with the garlic. Start small, since chili heat can intensify as the stew simmers. You can also pass hot sauce at the table so diners can season their own bowls.

Change the protein: Boneless chicken breast can replace the thighs, though it cooks more quickly and is less forgiving. For a meat-free version, use drained chickpeas and firm vegetables such as sweet potato; simmer until the vegetables are tender, then add the coconut milk. The cooking time will depend on the vegetables, so check their texture rather than relying on the chicken timing.

Use a different herb or citrus: If cilantro is not to your taste, finish with flat-leaf parsley. It gives a fresh, green note but is less characteristic of the flavor profile. Lemon juice can stand in for lime in the same amount; the sauce will taste a little less floral and more directly tart.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a shallow, covered container. They keep for 3–4 days in the refrigerator. The sauce may thicken as it chills, and a little coconut fat may firm up; both are normal. Stir the stew before reheating so the sauce recombines as it warms.

For a stovetop reheat, put the desired portion in a saucepan with a splash of broth or water. Warm it over medium-low heat, stirring occasionally, until the center reaches 165°F (74°C), checking with a food thermometer. Microwave individual portions in a covered, microwave-safe dish, stirring partway through and checking the center for the same temperature. Avoid repeatedly reheating the full pot; warm only what you plan to serve.

For longer storage, freeze the stew in airtight, freezer-safe containers for up to 2 months for best quality. Leave a little space at the top for expansion, and thaw it in the refrigerator before reheating. Coconut-based sauces can separate slightly after freezing, but gentle heating and stirring usually bring them back together. Do not leave the stew at room temperature for extended storage.

Frequently Asked Questions

Is Brazilian chicken stew the same as moqueca?
Not exactly. Moqueca is best known as a Brazilian fish or seafood stew, and its ingredients and methods vary by region and household. This chicken version borrows familiar elements such as peppers, tomatoes, coconut milk, cilantro, and optional dendê, while remaining a chicken stew rather than a traditional fish recipe.

Can I make this stew without coconut milk?
Yes, but the flavor and texture will change. Replace it with an equal amount of chicken broth for a lighter, more tomato-forward stew, then taste and adjust the lime and salt at the end. A splash of cream can add richness, but it will not have coconut milk’s flavor and is not dairy-free.

Can I use chicken breast instead of thighs?
Yes. Cut the breast into even pieces and follow the same browning and simmering method, but begin checking it earlier because lean breast meat can become dry if overcooked. The USDA FSIS safe minimum is 165°F (74°C) at the thickest part, measured with a food thermometer.

What can I use if I cannot find dendê oil?
Simply leave it out; the stew will still be flavorful. A small drizzle of olive oil at the end can add gloss, but it will not reproduce dendê’s earthy aroma or color. Neutral cooking oil is already included in the recipe, so you do not need a special substitute to make the dish.

Can I prepare the stew ahead?
Yes. Make it fully, cool it promptly, and refrigerate it in a covered container within 2 hours. Reheat only the amount you need until it reaches 165°F (74°C). You can also chop the vegetables and measure the seasonings a day ahead, keeping them covered and refrigerated separately from the raw chicken.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).