Bahian Chicken Moqueca
Discover the vibrant flavors of northeastern Brazil with this Bahian-style chicken moqueca. This aromatic stew brings together creamy coconut milk, fruity dendê oil, and colorful bell peppers in a dish that's both comforting and exotic. A true celebration of Brazilian coastal cuisine!
🛒 Ingredients
4 servings
- 1 kg chicken pieces (or 10 chicken thighs)
- Black pepper to taste
- Juice of 1 lime
- 1 tablespoon vegetable oil
- 2 large onions, cut into thick rings
- 1 green bell pepper, cut into thick rings
- 1 red bell pepper, cut into thick rings
- 3 tomatoes, peeled, seeded and diced
- 1 red chili pepper, finely chopped
- 2 chicken bouillon cubes
- 1 tablespoon red palm oil (dendê)
- 1 cup (250 ml) coconut milk
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh cilantro, chopped
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Season the chicken pieces with black pepper and lime juice. Let marinate for 10 minutes.
- 2
Heat the oil in a large pot and brown the chicken pieces on all sides. Add the onions and bell peppers, stirring well to combine.
- 3
Add the diced tomatoes and red chili pepper, and sauté for a few more minutes.
- 4
Crumble the bouillon cubes into the pot and pour in 1 cup (250 ml) of boiling water, stirring until completely dissolved.
- 5
Cover the pot, reduce the heat, and simmer for about 40 minutes. When the chicken is tender and the sauce has thickened, stir in the dendê oil, coconut milk, parsley, and cilantro. Heat through without boiling and serve immediately with cassava flour and white rice.
💡 Chef's Tip
Dendê (red palm oil) is the soul of this dish — don't substitute it if you want true Bahian authenticity. Look for it at African or Brazilian specialty grocery stores. For a milder version, simply reduce the amount of chili pepper.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
