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A close-up shot of creamy Brazilian coconut chicken simmering in a skillet with colorful bell peppers and fresh herbs.

Brazilian Coconut Chicken (Moqueca de Frango)

This Brazilian Coconut Chicken (Moqueca de Frango) is an easy one-pot meal featuring tender chicken in a creamy, luscious coconut milk sauce with peppers, tomatoes, and lime. A flavorful, 30-minute dish perfect for any weeknight!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Brazilian, South American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil divided
  • 1 large onion chopped
  • 2 bell peppers (any color), sliced
  • 4 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tbsp tomato paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp dendê oil (red palm oil) optional, but recommended for authentic flavor
  • 1 lime juiced
  • 1/2 cup fresh cilantro chopped

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Cutting Board
  • 1 Knife

Method
 

  1. Pat the chicken pieces dry and season with salt, pepper, and paprika. Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken in batches until golden brown. Remove from the skillet and set aside.
  2. Add the remaining 1 tbsp of olive oil to the skillet. Add the chopped onion and sliced bell peppers, and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Stir in the diced tomatoes and tomato paste. Cook for 2 minutes. Pour in the full-fat coconut milk and dendê oil (if using). Stir everything together and bring to a gentle simmer.
  4. Return the seared chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the chicken is cooked through and the sauce has slightly thickened.
  5. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Serve immediately.

Notes

For the best flavor, do not skip the dendê oil if you can find it.
Serve hot with white rice to soak up the creamy sauce.