Coconut Milk Brazilian Chicken Stew with Peppers

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender chicken thighs simmered in creamy coconut milk with bell peppers and traditional Brazilian spices for a rich, comforting stew. This Brazilian-inspired chicken recipe, ready in about 50 minutes, pairs boneless, skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lbs, cut into 2-inch pieces boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 large, sliced yellow onion
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 can (14 oz) full fat coconut milk
• 1 cup chicken broth
• 2 tbsp lime juice
• 1/4 cup, chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1.5 lbs chicken thigh pieces and brown for 5-6 minutes until golden on all sides; remove and set aside.
2. Step 2: In the same pan, add 1 large sliced yellow onion, 1 large sliced red bell pepper, and 1 large sliced green bell pepper; sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander; cook for 1 minute until fragrant.
4. Step 4: Return the browned chicken to the pan. Pour in 14 oz can of coconut milk and 1 cup chicken broth; stir to combine.
5. Step 5: Bring stew to a simmer, reduce heat to medium-low, cover, and cook for 20 minutes until chicken is cooked through and sauce thickens slightly.
6. Step 6: Remove from heat and stir in 2 tbsp lime juice, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Serve hot with steamed rice.