Craving a trip to the tropics? This Brazilian Coconut Chicken recipe is your ticket. Imagine tender chicken simmered in a rich, creamy coconut milk broth, vibrant with the flavors of lime, cilantro, and a hint of spice. It’s an unforgettable dish that brings the sunny flavors of Brazil right to your dinner table.
This recipe, inspired by the classic Moqueca de Frango, is designed for the home cook. We’ve streamlined the process to make it achievable on any weeknight, without sacrificing that authentic, mouthwatering taste. You get all the flavor with none of the fuss.
What Makes This Brazilian Coconut Chicken So Special?
This isn’t just another chicken dinner. This Brazilian Coconut Chicken stands out for its incredible depth of flavor, built from simple, fresh ingredients. The combination of creamy coconut milk, acidic tomatoes, and fresh herbs creates a beautifully balanced sauce that perfectly coats every piece of chicken. It’s a naturally gluten-free and dairy-free meal that is both comforting and excitingly different.
The Key Ingredients for Authentic Flavor
The magic of this dish comes from a few key components working in harmony. While the ingredient list is straightforward, each item plays a crucial role in building that classic Brazilian taste.
For the Chicken Marinade
- Chicken: Boneless, skinless chicken thighs are the best choice. They stay incredibly juicy and tender during simmering.
- Garlic & Lime: A simple marinade of minced garlic, fresh lime juice, salt, and pepper infuses the chicken with flavor from the very start.
For the Creamy Coconut Sauce
- Aromatics: Onion and bell peppers (a mix of colors looks beautiful!) create the fragrant base.
- Tomatoes: Diced tomatoes add sweetness and body to the stew.
- Coconut Milk: Full-fat coconut milk is essential for a rich, creamy, and luscious sauce.
- Dendê Oil (Palm Oil): This is the secret ingredient for true Moqueca flavor, lending a unique peppery taste and vibrant orange color. If you can’t find it, a good quality olive oil will work.
- Herbs & Spices: Fresh cilantro, paprika, and a touch of red pepper flakes for a gentle heat bring it all together.
How to Make Brazilian Coconut Chicken Step-by-Step
Making this dish is simpler than you think. Follow these steps for a perfect result every time. We’ll start by marinating the chicken and then build our delicious coconut sauce.
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces. In a bowl, toss them with the minced garlic, lime juice, salt, and pepper. Let it marinate for at least 15 minutes.
- Sauté the Aromatics: In a large skillet or Dutch oven, heat the dendê oil or olive oil over medium heat. Add the chopped onion and bell peppers, cooking until they begin to soften, about 5-7 minutes.
- Bloom the Spices: Stir in the paprika and red pepper flakes, cooking for another minute until fragrant. This simple step deepens their flavor.
- Sear the Chicken: Add the marinated chicken to the skillet. Cook for a few minutes on each side until it’s lightly browned.
- Simmer the Sauce: Pour in the diced tomatoes and full-fat coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Finish and Serve: Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir in the fresh cilantro and serve immediately. For another fantastic chicken dish, try our Butter Chicken Recipe.
This dish is incredibly satisfying. For a side that perfectly complements these tropical flavors, consider making some fluffy Coconut Pineapple Rice.
Pro Tips for the Best Coconut Chicken
Want to take your Brazilian chicken to the next level? Here are a few expert tips.
- Don’t Rush the Marinade: Even 15 minutes makes a big difference in flavoring the chicken.
- Use Full-Fat Coconut Milk: Light coconut milk will result in a much thinner, less flavorful sauce. Go for the good stuff!
- Toast Your Spices: Cooking the paprika and pepper flakes for a minute before adding liquids intensifies their flavor.
- Finish with Fresh Herbs: Adding the cilantro at the very end keeps its flavor bright and fresh.
What to Serve with Your Chicken
This creamy chicken stew is traditionally served with white rice to soak up all the delicious sauce. For a complete and impressive meal, you could also add a side of Honey Roasted Carrots or some simple steamed greens. A fresh green salad with a light vinaigrette also pairs beautifully.
Storing and Reheating
This Brazilian Coconut Chicken tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm it in a saucepan over medium-low heat until heated through. Avoid boiling, as it can cause the coconut milk to separate. You can add a small splash of water or coconut milk if the sauce has thickened too much.
Frequently Asked Questions
Yes, you can use chicken breast, but chicken thighs are highly recommended as they remain more tender and juicy in stews. If using breast, cut it into slightly larger chunks and reduce the simmering time by a few minutes to avoid overcooking.
This recipe has a very mild heat from the paprika and a small amount of optional red pepper flakes. You can easily omit the flakes for no spice at all, or add more if you prefer a spicier stew.
It has a rich, tropical flavor profile. It’s creamy from the coconut milk, slightly tangy from the lime and tomatoes, and deeply savory from the aromatics and chicken. It’s fragrant, comforting, and not overly spicy.
If you cannot find dendê oil (red palm oil), the best substitute is a good quality extra virgin olive oil. While you’ll miss the unique peppery flavor and color of dendê, olive oil will still create a delicious dish.
Brazilian Coconut Chicken, known as Moqueca de Frango, is a creamy and savory stew. It features chicken simmered in a flavorful broth of coconut milk, tomatoes, bell peppers, lime juice, and spices like dendê oil.
Share Your Creation!
We hope you love this easy and flavorful Brazilian Coconut Chicken recipe! It’s a true favorite in our home, and we’re so excited to share it with you. If you make it, please leave a comment below or share a photo of your masterpiece on Pinterest. We can’t wait to see it!
Brazilian Coconut Chicken Recipe
Brazilian Coconut Chicken (Easy Moqueca de Frango)
Ingredients
Equipment
Instructions
- In a medium bowl, combine the chicken pieces, minced garlic, lime juice, salt, and pepper. Toss to coat and set aside to marinate for at least 15 minutes.
- Heat the dendê oil (or olive oil) in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in the smoked paprika and red pepper flakes (if using) and cook for 1 minute more until fragrant.
- Add the marinated chicken to the skillet. Cook until lightly browned on all sides, about 4-5 minutes.
- Pour in the undrained diced tomatoes and the can of full-fat coconut milk. Stir well to combine, scraping any browned bits off the bottom of the pan.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- Remove from heat and stir in the chopped fresh cilantro. Serve hot, preferably with rice.
Notes
Adjust the red pepper flakes to your preferred level of spice.
Serve with white rice, quinoa, or crusty bread to soak up the delicious coconut sauce.
