Brazilian Chicken Moqueca with Coconut and Dendê Oil

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant Brazilian fish stew adaptation featuring tender chicken simmered in creamy coconut milk and vibrant dendê palm oil, infused with fresh herbs and peppers. This Brazilian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, boneless and skinless, lime juice, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1.5 pounds, cut into chunks chicken thighs, boneless and skinless
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons dendê oil (red palm oil)
• 1 tablespoon olive oil
• 1 medium, thinly sliced onion
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced yellow bell pepper
• 4, minced garlic cloves
• 3 medium, diced tomatoes
• 1 1/2 cups coconut milk
• 1/2 cup, chopped fresh cilantro
• 1/4 cup, chopped green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 1.5 pounds boneless skinless chicken thighs cut into chunks with 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper; let marinate for 15 minutes.
2. Step 2: Heat 2 tablespoons dendê oil and 1 tablespoon olive oil in a large skillet over medium heat until shimmering; add 1 thinly sliced medium onion, 1 thinly sliced large red bell pepper, 1 thinly sliced large yellow bell pepper, and 4 minced garlic cloves; sauté for 5-7 minutes until softened and fragrant.
3. Step 3: Add the marinated chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally until lightly browned on all sides.
4. Step 4: Stir in 3 diced medium tomatoes and cook for another 3 minutes until they begin to break down. Pour in 1 1/2 cups coconut milk, reduce heat to low, cover, and simmer gently for 20 minutes until chicken is cooked through and sauce is creamy.
5. Step 5: Remove from heat and stir in 1/2 cup chopped fresh cilantro and 1/4 cup chopped green onions for a fresh, bright finish. Serve hot with white rice or farofa.