Moist Chicken Moqueca with Coconut and Dendê Oil

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, sea salt, black pepper 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Add the marinated chicken pieces to the skillet and brown them on all sides for about 6 minutes.
5. 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.
6. 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.