Bahian-Style Chicken Moqueca

Name: Bahian-Style Chicken Moqueca
Prep time: 40 min
Total time: 40 min
Yield: 5 servings
Cuisine: Brésilienne
Ingredients: 1 kg chicken pieces (or 10 bone-in chicken thighs); Freshly ground black pepper; Juice of 1 lime; 1 tablespoon vegetable oil; 2 large onions, sliced into thick rings; 1 green bell pepper, sliced into thick rings; 1 red bell pepper, sliced into thick rings; 3 tomatoes, peeled, seeded and roughly chopped; 1 red chili pepper, finely chopped; 1 chicken stock cube; 1 tablespoon dendê oil (red palm oil); 1 cup (250 ml) coconut milk; 2 tablespoons fresh flat-leaf parsley, chopped; 1 teaspoon fresh cilantro, chopped

By Marie Lefebvre · Updated November 3, 2026

Transport yourself to the sun-drenched streets of Bahia, Brazil, with this aromatic chicken moqueca — a rich, slow-simmered stew bathed in velvety coconut milk and earthy dendê oil. Bold colors, vibrant flavors, and a bowlful of Brazilian soul.

Prep⏱️ 40 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1 kg chicken pieces (or 10 bone-in chicken thighs)
Freshly ground black pepper
Juice of 1 lime
1 tablespoon vegetable oil
2 large onions, sliced into thick rings
1 green bell pepper, sliced into thick rings
1 red bell pepper, sliced into thick rings
3 tomatoes, peeled, seeded and roughly chopped
1 red chili pepper, finely chopped
1 chicken stock cube
1 tablespoon dendê oil (red palm oil)
1 cup (250 ml) coconut milk
2 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon fresh cilantro, chopped

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Directions

1
Season the chicken pieces with a pinch of salt, black pepper and lime juice. Allow to marinate for about 10 minutes.
2
Heat the vegetable oil in a large deep pan over medium-high heat. Brown the chicken pieces on all sides until golden.
3
Add the onion rings and both bell peppers. Stir well and cook for 2–3 minutes.
4
Add the chopped tomatoes and chili pepper. Stir and cook for a few more minutes.
5
Crumble the stock cube over the mixture and pour in 1 cup (250 ml) of boiling water. Stir until fully dissolved.
6
Cover the pan, reduce heat to low and simmer for about 40 minutes, until the chicken is tender and the sauce has thickened.
7
Stir in the dendê oil, coconut milk, parsley and cilantro. Mix gently.
8
Heat over very low heat without boiling to preserve the coconut milk's delicate flavor. Serve immediately with steamed white rice.

💡 Chef's Tip

Dendê oil — a vibrant red palm oil — is what makes this dish truly authentic. Look for it in African or Brazilian grocery stores. Its signature color and smoky depth cannot be replicated by any substitute.