Coconut-Stewed Chicken with Brazilian Palm Oil
Tender chicken thighs simmered in a rich coconut milk broth infused with vibrant Brazilian palm oil and aromatic spices. This brazilian-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, red palm oil (dendê oil), (14 oz) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Stewed Chicken with Brazilian Palm Oil take to make?
Total time is about 55 minutes (15 min prep + 40 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 Coconut-Stewed Chicken with Brazilian Palm Oil?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Coconut-Stewed Chicken with Brazilian Palm Oil?
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 Coconut-Stewed Chicken with Brazilian Palm Oil 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 Coconut-Stewed Chicken with Brazilian Palm Oil?
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.
