Dive into the heart of Brazilian cuisine with this incredible Brazilian Coconut Chicken recipe. Imagine tender chicken pieces simmered in a rich, velvety sauce made from coconut milk, tomatoes, and a hint of lime. This dish, often called “Moqueca de Frango” in Brazil, is a festival of flavors that is surprisingly easy to make. It’s the perfect comfort food for a cozy weeknight dinner yet impressive enough to serve to guests. If you love exploring global cuisines, this creamy chicken stew will become an instant favorite in your home.
What is Brazilian Coconut Chicken?
Brazilian Coconut Chicken is a delightful stew that showcases the tropical flavors central to Brazilian cooking. The star of the dish is a luscious sauce built on a foundation of full-fat coconut milk, creating a creamy texture without any dairy. It’s traditionally seasoned with onions, garlic, peppers, and tomatoes, with a splash of lime juice to brighten everything up. While many variations exist, the core concept remains: tender chicken bathed in a savory, aromatic coconut sauce. It’s a comforting dish that warms you from the inside out.
Why You’ll Love This Recipe
- Incredibly Flavorful: The combination of creamy coconut, bright lime, and savory chicken creates a complex and irresistible taste.
- Easy to Make: Despite its exotic flavors, this dish comes together in under an hour with simple, straightforward steps.
- One-Pan Meal: Everything cooks in a single skillet or Dutch oven, making cleanup an absolute breeze.
- Naturally Dairy-Free: It achieves its wonderful creaminess from coconut milk, making it a great option for those avoiding dairy.
The Key Ingredients for Brazilian Coconut Chicken
This recipe uses a handful of key ingredients to build its signature flavor. Here’s what you’ll need:
For the Chicken
- Chicken: Boneless, skinless chicken thighs work best as they remain tender and juicy. You can also use chicken breasts, but be careful not to overcook them.
- Seasonings: A simple mix of salt, black pepper, and paprika gives the chicken a flavorful crust.
- Olive Oil: For searing the chicken and sautéing the aromatics.
For the Coconut Sauce
- Aromatics: Yellow onion and fresh garlic form the essential flavor base.
- Bell Peppers: A mix of red and yellow bell peppers adds sweetness and color.
- Tomatoes: Diced tomatoes (canned or fresh) provide a touch of acidity that balances the richness of the coconut milk.
- Coconut Milk: Use full-fat, unsweetened coconut milk for the creamiest, most luxurious sauce.
- Lime Juice: Fresh lime juice is crucial for cutting through the richness and adding a bright, zesty finish.
- Cilantro: Fresh cilantro, stirred in at the end, adds a burst of herbal freshness.
How to Make The Best Brazilian Coconut Chicken
This simple, one-pan recipe is perfect for any night of the week. Follow these steps for a perfect stew.
Step 1: Season and Sear the Chicken
Start by patting the chicken thighs dry and cutting them into bite-sized pieces. Season them generously with salt, pepper, and paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until golden brown on all sides. You don’t need to cook it through at this stage. Once seared, remove the chicken from the pan and set it aside.
Step 2: Sauté the Vegetables
In the same skillet, add a bit more olive oil if needed. Sauté the chopped onion and bell peppers until they begin to soften, usually about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Build the Sauce and Simmer
Pour in the diced tomatoes and the full can of coconut milk. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer. Return the seared chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Step 4: Finish and Serve
Once the chicken is cooked, turn off the heat. Stir in the fresh lime juice and chopped cilantro. Give it a final taste and adjust the seasoning with more salt or lime if needed. Serve your delicious Brazilian Coconut Chicken hot over rice.
Tips for Success
- Don’t Use Light Coconut Milk: Full-fat coconut milk is essential for creating a rich, creamy sauce that won’t break or become watery.
- Sear the Chicken: Searing the chicken first develops a deep, savory flavor that makes a huge difference in the final dish.
- Fresh Lime and Cilantro are Key: Don’t skip these finishing touches! They brighten the entire dish and add a necessary freshness that balances the creamy sauce.
What to Serve with Brazilian Coconut Chicken
This creamy chicken stew is traditionally served over fluffy white rice, which is perfect for soaking up every last drop of the delicious sauce. For a lower-carb option, serve it alongside some Crispy Roasted Cauliflower or simple steamed vegetables. If you enjoy other chicken dishes with global flair, you might also like this Peruvian Chicken and Rice.
Variations and Substitutions
- Add Some Heat: For a spicy kick, add a finely diced jalapeño or a pinch of red pepper flakes along with the garlic.
- Try Different Proteins: This coconut sauce is incredibly versatile. It works beautifully with shrimp, firm white fish like halibut, or even chickpeas for a vegetarian option. For another creamy chicken dish, check out this Creamy Cajun Chicken.
- Incorporate Dendê Oil: For a more traditional flavor, you can add a tablespoon of dendê (red palm) oil with the olive oil. It lends a unique flavor and vibrant color.
How to Store and Reheat Leftovers
Store leftover Brazilian Coconut Chicken in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and can be even better the next day!
To reheat, gently warm the stew in a saucepan over medium-low heat until heated through. You can also microwave it in short bursts, stirring in between. You may want to add a fresh squeeze of lime juice to liven it up before serving.
Absolutely! To add some heat, you can include one finely diced malagueta pepper (a common Brazilian chili) or a pinch of red pepper flakes when you sauté the garlic.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors are often even better the next day!
While dendê (red palm) oil provides a unique, traditional flavor, you can easily make this recipe without it. Olive oil or coconut oil are perfect substitutes for searing the chicken and sautéing the vegetables.
The most traditional and popular side is simple white rice, which is perfect for absorbing the creamy coconut sauce. You can also serve it with a side of farofa (toasted cassava flour) for extra texture.
This dish is a variation of a famous Brazilian seafood stew called ‘Moqueca.’ When made with chicken, it is often called ‘Moqueca de Frango.’
Absolutely! To add some heat, you can include one finely diced malagueta pepper (a common Brazilian chili) or a pinch of red pepper flakes when you sauté the garlic.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors are often even better the next day!
While dendê (red palm) oil provides a unique, traditional flavor, you can easily make this recipe without it. Olive oil or coconut oil are perfect substitutes for searing the chicken and sautéing the vegetables.
The most traditional and popular side is simple white rice, which is perfect for absorbing the creamy coconut sauce. You can also serve it with a side of farofa (toasted cassava flour) for extra texture.
This dish is a variation of a famous Brazilian seafood stew called ‘Moqueca.’ When made with chicken, it is often called ‘Moqueca de Frango.’
More Delicious Recipes to Try
We hope you love this creamy and comforting Brazilian Coconut Chicken. If you’re looking for more dinner inspiration, try our popular Honey Soy Glazed Chicken or these savory Boursin Chicken (coming soon) breasts.
Did you make this recipe? We’d love to hear from you! Please leave a comment and rating below. Don’t forget to share your creations with us on Pinterest!
Brazilian Coconut Chicken: A Creamy and Comforting Stew
This Brazilian Coconut Chicken recipe features tender chicken simmered in a rich, creamy coconut milk and tomato sauce. An easy, one-pan meal packed with tropical flavor, perfect for a weeknight dinner.
Ingredients
Equipment
Method
- Pat the chicken pieces dry and season with salt, pepper, and paprika. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove from skillet and set aside.
- Add the remaining 1 tbsp of olive oil to the skillet. Add the chopped onion and bell peppers and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the diced tomatoes and coconut milk, scraping up any browned bits from the bottom. Bring to a simmer, then return the chicken to the pan. Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is cooked through.
- Remove from heat. Stir in the fresh lime juice and chopped cilantro. Serve hot, traditionally over rice.
Notes
For the richest flavor, use full-fat canned coconut milk, not the kind from a carton.
Searing the chicken before simmering is a crucial step for developing deep flavor.
Serve immediately with a side of fluffy white rice to soak up the creamy sauce.
Brazilian Coconut Chicken: A Creamy and Comforting Stew
Ingredients
Equipment
Method
- Pat the chicken pieces dry and season with salt, pepper, and paprika. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove from skillet and set aside.
- Add the remaining 1 tbsp of olive oil to the skillet. Add the chopped onion and bell peppers and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the diced tomatoes and coconut milk, scraping up any browned bits from the bottom. Bring to a simmer, then return the chicken to the pan. Reduce heat to low, cover, and simmer for 15-20 minutes, until chicken is cooked through.
- Remove from heat. Stir in the fresh lime juice and chopped cilantro. Serve hot, traditionally over rice.
Notes
Searing the chicken before simmering is a crucial step for developing deep flavor.
Serve immediately with a side of fluffy white rice to soak up the creamy sauce.
