Brazilian Coconut Chicken Stew (Moqueca de Frango)

This Brazilian Coconut Chicken is one seriously delicious pot of food! Tender chicken thighs simmer in a creamy coconut milk sauce loaded with tomatoes, colorful peppers, plenty of garlic and ginger, and just the right amount of spice.

Serve it over a big pile of warm rice and let that gorgeous sauce soak right in. This is one chicken dinner you’re going to want to make again and again.

Brazilian food has some amazing stews, and one of the best known is Moqueca. I already have this famous Brazilian seafood stew on GypsyPlate, and you’ll notice some familiar flavors in today’s chicken version.

What is Brazilian Coconut Chicken?

This Brazilian Coconut Chicken is my take on Moqueca de Frango, or Brazilian Chicken Moqueca. Chicken is simmered with ingredients like tomatoes, peppers, coconut milk and spices until tender and full of flavor.

Traditional versions vary quite a bit from one cook to another. Some include dendê, or red palm oil, while others use different seasonings and ways of building the stew.

Moqueca itself has a long history in Brazilian cooking, with some of the best-known versions coming from Bahia and Espírito Santo. Bahian moqueca is known for its rich combination of coconut milk and dendê, along with tomatoes, peppers and cilantro. In Espírito Santo, moqueca capixaba takes a different route, traditionally leaving out both coconut milk and dendê and using annatto for its distinctive color instead.

Although seafood is the most famous choice for moqueca, chicken versions are also made in Brazil.

Ingredients Needed

I have included exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Chicken – I like to use bone-in, skinless chicken thighs. They stay nice and juicy while simmering in the sauce, and bone-in chicken adds so much more flavor to the stew. You can also use a whole, cut up chicken. Always remove the skin in the stew to avoid the soggy mess.
• Seasonings – Paprika, cumin, coriander and turmeric make up the seasoning blend for the chicken, along with salt and pepper. Then I add a little more paprika and cumin to the stew itself, plus cayenne for some heat.
• Onion – One large onion makes the flavor base for the sauce.
• Bell Peppers – I’m using both red and yellow bell peppers. Besides adding flavor and a little natural sweetness, they make this stew so colorful.
• Jalapeño – This adds another layer of heat without making the stew overly spicy. You can remove the seeds for a milder version.
• Garlic and Ginger – And plenty of both!
• Tomatoes – I love Campari tomatoes here because they’re naturally sweet and juicy. If you can’t find them, use 2 to 3 Roma or vine-ripened tomatoes instead.
• Tomato Paste – Just a couple of tablespoons adds a deeper, more concentrated tomato flavor to the sauce.
• Coconut Milk – This is what makes that sauce so rich and creamy. I recommend using full-fat coconut milk for the best flavor and consistency.
• Chicken Stock – I am only using half a cup. There’s plenty of liquid coming from the tomatoes and coconut milk, so you don’t want to dilute all those beautiful flavors.
• Cilantro – For a fresh, herby finish and a nice pop of color. You can sub it with parsley.
• Lime – A good squeeze at the end cuts through the richness of the coconut milk and really brightens everything up.

How to Make Brazilian Coconut Chicken

Season the Chicken: I start by seasoning the chicken thighs really well with paprika, cumin, coriander, turmeric, salt, pepper, and a little olive oil. Sometimes I let it marinate for a while, but the stew still turns out great even if you move right to the next step.

Sear: Then I get some olive oil nice and hot in my Dutch oven and sear the chicken on both sides. This needs to be done in a couple of batches so the chicken can cook in a single layer.

I’m not looking to cook it through here. I just want some beautiful browning, which adds so much flavor to the finished stew. Once it looks good, simply take it out and keep it aside.

Build the Flavor Base: Into the same pot go the onion, bell peppers and jalapeño. As they soften, scrape up all those tasty browned bits left behind by the chicken.

Next add the garlic and ginger. Once they get nice and fragrant, stir in the tomato paste and cook it for a minute or so. I always like giving tomato paste a little time to cook before adding any liquid or tomatoes. It really deepens the flavor.

Cook Down the Tomatoes: Now add the fresh tomatoes along with paprika, cumin and cayenne, then season with salt and pepper.

Give the tomatoes some time here. I want them to soften, release their juices and start breaking down into the vegetables.

Make the Coconut Sauce and add Chicken: Next comes the coconut milk along with a little chicken stock. Give everything a good stir and scrape the bottom of the pot while you’re at it.

Nestle the browned chicken thighs back into the sauce along with any juices from the plate.

Simmer: Cover and simmer gently, stirring occasionally, until the chicken is tender and cooked through.

Uncover and simmer for a few more minutes if you want to thicken the sauce. Taste and adjust the salt and pepper. Garnish with chopped cilantro before serving.

Alpana’s Tips

• Get a good sear on the chicken. That caramelization adds a ton of flavor to the finished stew.
• Don’t rush the tomato paste. I like cooking it for about a minute before adding the fresh tomatoes. This takes away the raw taste and gives the sauce more depth.
• Use full-fat coconut milk. Light coconut milk just doesn’t give you the same luxurious sauce.
• Let those tomatoes cook down. You want them nice and soft before adding the coconut milk so they become part of the sauce rather than remaining as big chunks.
• Keep the simmer gentle once the chicken goes back in. A slow simmer keeps the thighs juicy and gives them time to soak up all those wonderful flavors.
• And always taste for salt again before serving. As the sauce reduces and all those flavors concentrate, you may find it needs very little extra.

Serving Suggestions

For me, you simply can’t beat a big pile of warm white rice. Spoon the chicken over the top and make sure you get plenty of that creamy coconut sauce in there too.

For something a little more Brazilian, you could serve it with farofa on the side.

I also like something fresh alongside this rich stew. A simple green salad, cucumber salad, or some quickly sautéed greens work beautifully.

And if you’re anything like me, you’ll want some bread nearby too. That sauce is way too good to leave behind!

Leftovers and Storage

Like so many good stews, this Brazilian Coconut Chicken tastes fantastic the next day. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over medium-low heat, adding a small splash of chicken stock or water if the sauce has thickened too much.

You can also freeze it for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. The coconut milk may separate while freezing. To get the texture back, heat gently and stir vigorously while reheating.

Give this Brazilian Coconut Chicken a try the next time you’re craving something cozy but a little different. It has that perfect combination of creamy, savory, spicy and fresh, and that coconut tomato sauce is simply irresistible.

Chicken stews around the world:
Dominican Pollo Guisado
Hungarian Chicken Paprikash
Moroccan Chicken Tagine
Filipino Chicken Caldereta
French Chicken Chasseur
Ethiopian Doro Wat
Persian Fesenjan

Recipe Video

Brazilian Coconut Chicken Stew (Moqueca de Frango) | Recipe + Video

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Brazilian Coconut Chicken is a rich and creamy one-pot dinner inspired by Moqueca de Frango. It’s cozy, flavorful, and absolutely delicious over rice.

5.0 Stars (4 Reviews)

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Ingredients

Seasoning Chicken

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• 2 pounds bone-in, skinless chicken thighs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon turmeric
• 1 tablespoon olive oil

Brazilian Coconut Chicken Stew

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• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 jalapeño, diced
• 5-6 garlic cloves, diced
• 1 tablespoon ginger, peeled and finely chopped
• 2 tablespoons tomato paste
• 8-9 campari tomatoes (you can sub it with 2-3 regular sized tomatoes like roma, or vine ripened)
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon cayenne
• 1 (15oz) can coconut milk
• ½ cup chicken stock
• salt to taste
• pepper to taste
• cilantro to garnish
• lime wedges, for serving

Instructions

1. Place the chicken thighs in a large bowl. Add the salt, pepper, paprika, cumin, coriander, turmeric and 1 tablespoon olive oil. Toss until the chicken is evenly coated on all sides.
2. Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs in a single layer (you will need to cook in batches, depending on the size of your pot). Sear for about 6-7 minutes per side, until nicely browned. They do not need to be fully cooked at this point. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium. Add the diced onion, red bell pepper, yellow bell pepper and jalapeño to the same pot. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the garlic and ginger and cook for about 1 minute, stirring frequently, until fragrant.
5. Stir in the tomato paste and cook for about 1 minute, stirring frequently.
6. Add the chopped tomatoes, paprika, cumin and cayenne. Season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
7. Pour in the coconut milk and chicken stock. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
8. Return the chicken thighs to the pot along with any accumulated juices. Spoon some of the sauce over the chicken. Reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes, or until the chicken is tender and cooked through. Stir occasionally.
9. Uncover and simmer for another 5 to 10 minutes, or until the sauce has thickened to your liking. Taste and adjust the salt and pepper as needed.
10. Garnish with chopped cilantro and serve hot with rice and lime wedges.

Notes

• Get a good sear on the chicken. That caramelization adds a ton of flavor to the finished stew.
• Don’t rush the tomato paste. I like cooking it for about a minute before adding the fresh tomatoes. This takes away the raw taste and gives the sauce more depth.
• Use full-fat coconut milk. Light coconut milk just doesn’t give you the same luxurious sauce.
• Let those tomatoes cook down. You want them nice and soft before adding the coconut milk so they become part of the sauce rather than remaining as big chunks.
• Keep the simmer gentle once the chicken goes back in. A slow simmer keeps the thighs juicy and gives them time to soak up all those wonderful flavors.
• And always taste for salt again before serving. As the sauce reduces and all those flavors concentrate, you may find it needs very little extra.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over medium-low heat, adding a small splash of chicken stock or water if the sauce has thickened too much.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 437Total Fat 28gSaturated Fat 12gUnsaturated Fat 16gCholesterol 185mgSodium 671mgCarbohydrates 11gFiber 3gSugar 4gProtein 40g

Nutrition information is automatically calculated, so should only be used as an approximation.

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