Chicken Moqueca with Coconut Milk

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

Fragrant Brazilian stew of chicken simmered in coconut milk with bell peppers, tomatoes, and fresh cilantro. This brazilian ready in about 50 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: 35 min Serves 4 Brazilian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 500g chicken thighs dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken thighs and cook for 5 minutes per side until golden brown. Remove and set aside.
  3. Step 3: In the same pot, add 150g diced onion, 15g minced garlic, and 100g diced bell pepper. Sauté for 4 minutes until softened.
  4. Step 4: Add 300g diced tomato and 25g chopped cilantro. Cook for 2 minutes.
  5. Step 5: Stir in 400ml coconut milk, 1 tbsp lime juice, and 1 tsp lime zest. Bring to a gentle simmer.
  6. Step 6: Return chicken to the pot, cover, and simmer for 25 minutes until chicken is cooked through.
  7. Step 7: Adjust seasoning if needed. Serve hot with white rice.

Frequently asked questions

How long does Chicken Moqueca with Coconut Milk take to make?

Total time is about 50 minutes (15 min prep + 35 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 Chicken Moqueca with Coconut Milk?

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 Chicken Moqueca with Coconut Milk?

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 Chicken Moqueca with Coconut Milk 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 Chicken Moqueca with Coconut Milk?

Brazilian brazilian 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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