Get ready to transport your taste buds to the vibrant streets of Brazil with this incredible Brazilian Coconut Chicken recipe. Known traditionally as Moqueca de Frango, this dish is a beautiful symphony of creamy coconut milk, tangy lime, and tender chicken that creates a stew that’s both comforting and exotic. If you’ve been searching for a meal that’s bursting with flavor but surprisingly simple to make, you’ve found it. This recipe simplifies the classic dish without sacrificing the authentic, soulful taste that makes it a favorite across Brazil.
We’ll walk you through everything, from key ingredients to the final simmer, ensuring you can bring the magic of Brazilian cuisine right into your own kitchen. It’s the perfect dish for a weeknight dinner that feels like a special occasion.
Ready to serve! A comforting bowl of Moqueca de Frango.
What Makes This Brazilian Coconut Chicken So Special?
This isn’t just another chicken stew. Brazilian Coconut Chicken is defined by its unique balance of flavors. The richness of the coconut milk is perfectly cut by the bright acidity of fresh lime and tomatoes, creating a sauce that’s light yet deeply satisfying. Unlike many curries, it doesn’t rely on a long list of dried spices, but rather on fresh, vibrant ingredients that meld together beautifully.
The traditional secret is a splash of dendê oil (red palm oil), which gives the stew its characteristic color and a subtle, unique flavor you won’t find anywhere else. It’s a dish that celebrates simplicity and the power of fresh ingredients.
The Key Ingredients for Authentic Flavor
The magic of this dish comes from a few key components working in perfect harmony. Here’s what you’ll need to create that authentic Brazilian taste.
The Chicken
We use boneless, skinless chicken breasts, cut into bite-sized pieces. This allows the chicken to cook quickly and absorb all the flavors of the marinade and sauce. For even more flavor, you can use boneless chicken thighs.
The Coconut Milk
Full-fat coconut milk is non-negotiable for the creamiest, richest sauce. The light versions simply won’t give you that luscious, satisfying texture that makes this Brazilian Coconut Chicken recipe a standout.
The Brazilian “Refogado”
Similar to a mirepoix or sofrito, the base of this stew starts with a “refogado” of finely chopped onion, colorful bell peppers, and minced garlic. This trio builds the foundational savory layer of the dish.
Dendê Oil: The Secret Ingredient
Dendê oil (red palm oil) is the heart of many Brazilian dishes. It has a distinct flavor and gives the stew a beautiful golden-orange hue. If you can’t find it, don’t worry! You can substitute it with a teaspoon of paprika mixed into your cooking oil for color, though you’ll miss that unique flavor note. If you enjoy authentic recipes, check out this classic Butter Chicken Recipe (coming soon) for another flavorful meal.
How to Make Brazilian Coconut Chicken: A Step-by-Step Guide
Making this dish is a straightforward process. We start by marinating the chicken to tenderize it and infuse it with flavor. Then, we build the sauce, simmer the chicken to perfection, and finish with fresh herbs to brighten everything up. Just follow the steps, and you’ll have a stunning meal ready in under an hour.
The creamy coconut milk sauce simmering with fresh ingredients.
Tips for the Perfect Coconut Chicken
To ensure your Brazilian Coconut Chicken is perfect every time, keep these simple tips in mind.
Don’t Boil the Coconut Milk: Once the coconut milk is added, keep the heat at a gentle simmer. Boiling can cause it to separate and become grainy.
Let the Chicken Marinate: Even 15 minutes makes a difference! This step ensures the chicken is tender and seasoned from the inside out.
Use Fresh Lime and Cilantro: The final squeeze of lime and sprinkle of fresh cilantro are crucial. They cut through the richness and add a burst of freshness that brings the whole dish to life. For another dish that perfectly balances rich and fresh flavors, try our Marry Me Salmon.
What to Serve with Your Moqueca de Frango
Traditionally, this stew is served with fluffy white rice to soak up every drop of the delicious coconut sauce. A side of “farofa” (toasted cassava flour) is also classic for adding a delightful crunch. For a simple side, a fresh green salad or some steamed vegetables would also be fantastic. Looking for another comforting classic? This American Goulash Recipe is always a family favorite.
Storage and Reheating Instructions
This Brazilian Coconut Chicken tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the stew in a saucepan over medium-low heat until heated through. Avoid microwaving if possible, as it can make the chicken tough and cause the sauce to separate. Add a fresh squeeze of lime juice after reheating to liven up the flavors.
While both can be creamy stews, Moqueca is uniquely Brazilian. It uses a base of coconut milk, tomatoes, and dendê oil, and gets its flavor from fresh ingredients like cilantro and lime rather than a blend of dried curry spices.
Absolutely! Boneless, skinless chicken thighs would be delicious. They may require a few extra minutes of cooking time to become tender, but they will add even more flavor to the dish.
Dendê oil is a red palm oil that gives Moqueca its signature color and a unique, savory flavor. If you can’t find it, you can substitute by mixing 1 teaspoon of paprika into your cooking oil. This will mimic the color, but the unique taste of dendê oil will be missing.
Traditionally, this dish is not spicy. It’s savory, tangy, and creamy. However, you can easily add a chopped malagueta pepper or a pinch of red pepper flakes with the garlic if you’d like to add some heat.
Yes! This recipe is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions. Just be sure to serve it with gluten-free sides like rice.
Share Your Delicious Creations!
We are so excited for you to try this simple yet flavorful Brazilian Coconut Chicken recipe. It’s a true celebration of vibrant, fresh ingredients and is sure to become a new favorite in your dinner rotation. If you make it, we would love to see! Please leave a comment below or share a photo of your masterpiece on Pinterest.
This creamy Brazilian Coconut Chicken is an easy and flavorful escape to South America!
Brazilian Coconut Chicken Recipe
FL Recipes
Brazilian Coconut Chicken (The Easiest Moqueca de Frango)
Discover the vibrant flavors of Brazil with this easy Brazilian Coconut Chicken recipe (Moqueca de Frango). A creamy, tangy, and savory stew made with tender chicken, coconut milk, and fresh herbs that's ready in under an hour.
1.5lbsboneless, skinless chicken breastscut into 1-inch cubes
2clovesgarlicminced
1limejuiced
1/2tspsalt
1/4tspblack pepper
2tbspolive oil
1large onionfinely chopped
1red bell pepperchopped
2clovesgarlicminced
1candiced tomatoes (14.5 oz)undrained
1canfull-fat coconut milk (13.5 oz)
1tbspdendê oil (red palm oil)or 1 tsp paprika
1/2cupfresh cilantrochopped, plus more for garnish
1/4cupchopped scallions
Equipment
1 Large Skillet or Dutch Oven
1 Mixing Bowl
Method
In a medium bowl, combine the chicken cubes, minced garlic, lime juice, salt, and pepper. Toss to coat and set aside to marinate for at least 15 minutes.
Heat the olive oil and dendê oil (or olive oil with paprika) in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the remaining minced garlic and cook for another minute until fragrant.
Add the marinated chicken to the skillet. Cook, stirring occasionally, until the chicken is lightly browned on all sides.
Pour in the undrained diced tomatoes and the can of coconut milk. Stir everything together and bring to a gentle simmer. Do not boil. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
Turn off the heat and stir in the fresh cilantro and scallions. Taste and adjust seasoning with more salt and pepper if needed. Serve hot over rice, garnished with extra cilantro.
Nutrition
Calories: 485kcalProtein: 35gFat: 32gFiber: 4g
Notes
For the best flavor, use full-fat coconut milk. The creaminess is essential to the dish's character. If you can't find dendê oil, the paprika substitute provides the classic color, but the flavor will be slightly different. Let the chicken marinate for up to 30 minutes for an even more tender and flavorful result.
Keyword brazilian coconut chicken,coconut milk chicken,moqueca de frango
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
