Coconut-Stewed Chicken with Brazilian Palm Oil

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered in a rich coconut milk broth infused with vibrant Brazilian palm oil and aromatic spices. This Brazilian-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, red palm oil (dendê oil), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 40 min Serves 4 Brazilian cuisine 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp red palm oil (dendê oil)
1 can (14 oz) coconut milk
1 medium, diced yellow onion
4 cloves, minced garlic cloves
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
1 tsp ground cumin
1 tsp smoked paprika
1 1/2 tsp sea salt
1/2 tsp black pepper
1 cup chicken broth
to serve cooked white rice

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Instructions

Step 1: Heat 3 tbsp red palm oil in a large heavy-bottomed pot over medium heat until shimmering. Add 6 bone-in chicken thighs and brown the skin side for 5 minutes until golden, then flip and brown the other side for 3 minutes. Remove chicken and set aside.
Step 2: In the same pot, add 1 diced medium yellow onion and 4 minced garlic cloves. Sauté over medium heat for 4 minutes until the onions become translucent and fragrant.
Step 3: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp sea salt, and 1/2 tsp black pepper; cook for 1 minute until spices bloom.
Step 4: Pour in 1 cup chicken broth and 1 can (14 oz) coconut milk, scraping up any browned bits from the pot bottom. Bring to a simmer.
Step 5: Return the browned chicken thighs to the pot, cover, and cook over low heat for 30 minutes until chicken is tender and cooked through.
Step 6: Remove the lid, increase heat to medium, and cook uncovered for 5 minutes until the sauce thickens slightly.
Step 7: Stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice, adjusting seasoning if needed.
Step 8: Serve hot over cooked white rice.