brazilian food recipe chicken

The Best brazilian food recipe chicken

Oh, this chicken recipe is one of my absolute favorites—simple enough to make on a busy weeknight but still feels special when we serve it for a family dinner or a casual get-together. My kids always ask for it because it’s got that perfect balance of tender, juicy meat with a bright, tangy sauce that makes every bite feel fresh. It’s not too heavy, not too complicated, and yet it always makes everyone feel good. The way the chicken soaks up the lime and garlic flavors while staying moist is just the kind of comfort I love in a meal—something hearty but light, like a hug in a bowl.

I love this recipe because it’s versatile too. We can make it ahead and reheat it easily, so it’s great for meal prep or when we’re short on time. My husband and I enjoy it as a main dish, but I also serve it with rice or quinoa for a lighter option, or even with a simple salad to cut through the richness. My kids swear by it too—it’s the kind of dish they’ll eat without complaint, and honestly, it’s one of the few meals that even the pickiest eaters will try. Plus, it’s packed with protein and healthy fats from the avocado and olive oil, so it’s a smart choice for staying energized without feeling weighed down. It’s that kind of recipe that feels like a treat, whether you’re cooking for one or a crowd.

Moqueca de Frango (Brazilian Chicken in Coconut Milk)

4.8 from 868 votes

A flavorful Brazilian dish featuring tender chicken simmered in a rich coconut milk sauce with tomatoes, onions, and spices, served with rice and farofa. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken thighs
• 1 cup coconut milk
• 1 cup tomato sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 1 lime, juiced

For the Farofa (Toasted Cassava Flour)

• 1 cup cassava flour (farinha de mandioca)
• 1 tbsp butter
• 1 tsp salt

For Serving

• 2 cups white rice
• Fresh cilantro, chopped (optional)

👨‍🍳Directions

1. 1 In a large pot, combine chicken thighs, coconut milk, tomato sauce, diced onion, minced garlic, oregano, smoked paprika, bay leaf, and salt. Bring to a boil.
2. 2 Reduce heat to low, cover, and simmer for 30-35 minutes or until chicken is tender and cooked through. Remove chicken, shred if desired, and set aside.
3. 3 In a separate bowl, mix cassava flour with butter and salt. Toast in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Set aside.
4. 4 While the farofa cooks, prepare rice by cooking it according to package instructions. Divide rice and farofa between plates.
5. 5 Return shredded chicken to the pot, add lime juice, and heat through. Serve chicken over rice and farofa, garnished with fresh cilantro if desired.

🔧Equipment

• Large pot
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Oven (optional, for toasting farofa)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 5🍬Sugars: 10🥩Protein: 35

📝Notes

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This Brazilian chicken recipe is always a crowd-pleaser because it’s hearty, flavorful, and simple enough to make without fussing over complicated steps. Whether you’re hosting a casual family dinner or a bigger get-together, the mix of smoky spices and tender meat keeps everyone coming back for seconds—no fancy plating required, just good food that feels like a hug for your taste buds. Plus, it’s versatile enough to serve with rice, farofa, or even just crusty bread, making it a reliable choice for any meal.

❓ Frequently Asked Questions About Moqueca de Frango (Brazilian Chicken in Coconut Milk)

1. What is the best way to prepare a traditional Brazilian chicken recipe like Moqueca or Feijoada, and what ingredients should I use?

The classic Brazilian Moqueca (a coconut milk-based stew) calls for tender chicken thighs and drumsticks, along with fresh coconut milk, diced tomatoes, onions, garlic, bell peppers, and a blend of spices like oregano, thyme, and bay leaves. For Feijoada, a hearty black bean stew, use a mix of black beans, pork (or chicken for a lighter version), smoked sausage (chouriço), bacon, and spices like cumin, cinnamon, and cloves. Marinate the meat in vinegar and garlic before cooking for extra flavor.

2. How do I ensure my Brazilian chicken dish is juicy and flavorful without overcooking it?

For juicy chicken, avoid overcrowding the pan or pot—cook in batches if needed. Use high heat initially to sear the meat, then reduce to a simmer. For Moqueca, poach the chicken in the coconut milk mixture for about 20-25 minutes until just tender. For Feijoada, cook the meat slowly with liquid (like broth or water) to keep it moist. Adding a splash of vinegar or citrus juice at the end brightens the flavors.

3. Can I substitute chicken thighs for chicken breasts in Brazilian recipes, and what adjustments should I make?

Yes, but chicken breasts can dry out quickly, so opt for bone-in or skin-on breasts for better moisture. Season generously with salt and spices before cooking. For Moqueca, cut breasts into bite-sized pieces and cook them separately before adding to the stew. For Feijoada, use them whole or cut into chunks and simmer until tender, adding extra liquid if needed to prevent drying.

4. What are the key spices and herbs used in Brazilian chicken dishes, and where can I find them?

Essential spices include oregano, thyme, bay leaves, cumin, cinnamon, and cloves (common in Feijoada). Fresh herbs like cilantro, parsley, and green onions are also used. If you can’t find chouriço (smoked sausage), substitute with Italian sausage or smoked pork belly. For Moqueca, look for Brazilian oregano (if available) or use regular oregano as a substitute.

5. How do I serve Brazilian chicken dishes like Moqueca or Feijoada with sides to make it a complete meal?

Moqueca is traditionally served with farofa (toasted cassava flour), white rice, and grilled fish or shrimp on the side. Feijoada pairs well with white rice, farofa, and a side salad (like arugula with lemon dressing). Don’t forget fruits like pineapple or mango for a refreshing contrast. For extra authenticity, serve with pão de queijo (cheese bread) or pão de milho (cornbread).