Brazilian Coconut Chicken is a dish rooted in warmth, simplicity, and bold yet balanced flavor. Inspired by moqueca, a traditional Brazilian stew known for its coconut-based sauce, this chicken version delivers the same comforting richness with a lighter, weeknight-friendly approach. Tender chicken simmers gently in coconut milk alongside onions, peppers, tomatoes, and fragrant spices, creating a dish that feels deeply nourishing and satisfying.

What sets Brazilian coconut chicken apart from other creamy chicken dishes is its clean, vibrant flavor profile. Instead of heavy dairy or flour-thickened sauces, this recipe relies on coconut milk and natural reduction to achieve its signature texture. Lime juice adds brightness, while paprika and garlic provide warmth without overpowering the dish.

This recipe works beautifully for family dinners, meal prep, or casual entertaining. Served with rice, it becomes a complete, balanced meal that feels both comforting and special.

What Is Moqueca-Style Cooking

Moqueca is a traditional Brazilian stew, especially popular in coastal regions. While classic moqueca often features fish or seafood, the cooking method translates perfectly to chicken. The key elements include:

Coconut milk for creaminess
Aromatics like garlic and onion
Fresh vegetables for texture
Gentle simmering rather than boiling

This method allows flavors to meld slowly, producing a rich yet clean-tasting sauce.

Ingredients

1½ lbs boneless chicken thighs or breasts, cut into chunks
2 tbsp olive oil
1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
1 tsp paprika
½ tsp black pepper
1 tsp salt (adjust to taste)
1 cup diced tomatoes (fresh or canned)
1 can (14 oz) full-fat coconut milk
Juice of 1 lime
¼ cup fresh cilantro, chopped

Instructions

Heat olive oil in a large skillet or deep pan over medium heat.
Add onion and bell peppers, sautéing for 4–5 minutes until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Add chicken pieces and season with paprika, salt, and black pepper.
Cook chicken for 4–5 minutes until lightly golden.
Add diced tomatoes and stir to combine.
Pour in coconut milk and reduce heat to low.
Simmer uncovered for 18–20 minutes, stirring occasionally.
Add lime juice and half of the cilantro.
Taste and adjust seasoning as needed.
Remove from heat and garnish with remaining cilantro.

Tips for Authentic Flavor

Use full-fat coconut milk
This ensures the sauce remains creamy and cohesive.

Simmer gently
Avoid boiling to keep the sauce smooth and the chicken tender.

Finish with acid
Lime juice added at the end brightens the entire dish.

Variations

Spicy Brazilian Coconut Chicken
Add sliced chili or cayenne pepper.

Vegetable-Forward Version
Add zucchini or spinach during the final 5 minutes.

Seafood Twist
Replace chicken with shrimp or firm white fish.

Serving Suggestions

Steamed white rice
Coconut rice
Farofa (toasted cassava flour)
Fresh green salad with citrus dressing

Nutritional Benefits

This dish provides:

High-quality protein from chicken
Healthy fats from coconut milk
Antioxidants from peppers and tomatoes
Naturally gluten-free ingredients

It is filling without being heavy, making it suitable for balanced eating.

Why This Recipe Works

One-pan cooking
Naturally creamy without dairy
Bold but approachable flavors
Easily scalable for families or guests

Storage and Reheating

Brazilian coconut chicken stores well for up to 3 days in the refrigerator. Reheat gently on the stovetop to maintain sauce texture.

Final Thoughts

Brazilian Coconut Chicken (Moqueca-Style) is a recipe that brings warmth and comfort to the table without requiring complex techniques. With its creamy coconut sauce, tender chicken, and bright citrus finish, it captures the spirit of Brazilian home cooking in a way that feels accessible and deeply satisfying.