Baked Chicken Moqueca with Coconut and Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant chicken stew simmered in coconut milk with citrus and herbs, inspired by coastal Brazilian cooking. This Brazilian-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb chicken thighs dry and season with 1 tsp paprika. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear chicken for 4 minutes per side until golden brown, then remove and set aside.
  2. Step 2: Dice 1 medium onion and 1 bell pepper. Mince 3 garlic cloves and add to the pot with the vegetables. Sauté for 5 minutes until softened.
  3. Step 3: Return chicken to the pot, add 1 can (13.5 oz) coconut milk and 2 tbsp lime juice. Bring to a simmer, then cover and cook on low for 25 minutes.
  4. Step 4: Stir in 1/4 cup chopped cilantro, season with salt, and serve hot with rice.

Frequently asked questions

How long does Baked Chicken Moqueca with Coconut and Lime take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Chicken Moqueca with Coconut and Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Baked Chicken Moqueca with Coconut and Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chicken Moqueca with Coconut and Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Chicken Moqueca with Coconut and Lime?

Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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