Moist Chicken Moqueca with Coconut and Dendê Oil
A fragrant Brazilian seafood stew-inspired chicken dish simmered in coconut milk, tomatoes, and traditional dendê palm oil for a rich tropical flavor. This brazilian-inspired chicken ready in about 60 minutes pairs sea salt, black pepper, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 3 tbsp dendê oil (red palm oil)
- 2 tbsp olive oil
- 1 medium, thinly sliced yellow onion
- 1 large, thinly sliced red bell pepper
- 3, minced garlic cloves
- 3 medium, chopped fresh tomatoes
- 1 1/2 cups coconut milk
- 1/2 cup, roughly chopped fresh cilantro leaves
- 3, thinly sliced scallions
Instructions
- Step 1: In a bowl, toss 1.5 lbs boneless skinless chicken thighs with 1 1/2 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp lime juice. Let marinate for 20 minutes.
- Step 2: Heat 3 tbsp dendê oil and 2 tbsp olive oil together in a large deep skillet over medium heat until shimmering. Add 1 sliced yellow onion and 1 sliced red bell pepper; sauté for 5 minutes until softened and fragrant.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until aromatic. Then stir in 3 chopped fresh tomatoes and cook for 5 minutes until tomatoes break down.
- Step 4: Add the marinated chicken pieces to the skillet and brown them on all sides for about 6 minutes.
- Step 5: Pour in 1 1/2 cups coconut milk, reduce heat to low, cover, and simmer gently for 20 minutes until the chicken is cooked through and tender.
- Step 6: Stir in 1/2 cup chopped fresh cilantro and 3 sliced scallions, then adjust seasoning with salt if needed. Serve hot with white rice or farofa.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Moist Chicken Moqueca with Coconut and Dendê Oil take to make?
Total time is about 60 minutes (25 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 Moist Chicken Moqueca with Coconut and Dendê 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 sea salt from drying out.
Can I substitute ingredients in Moist Chicken Moqueca with Coconut and Dendê 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 Moist Chicken Moqueca with Coconut and Dendê 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 Moist Chicken Moqueca with Coconut and Dendê 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.
