Brazilian Chicken and Coconut Stew (Moqueca de Frango)
This vibrant Brazilian Chicken and Coconut Stew, known as Moqueca de Frango, is a flavorful and comforting dish. It features tender chicken simmered in a rich, aromatic sauce made with coconut milk, bell peppers, and fresh herbs.
Let's cook.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the 1 pound of chicken thigh pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the 1 chopped onion, 1 sliced red bell pepper, and 1 sliced green bell pepper to the pot. Sauté for 8-10 minutes, or until the vegetables are softened.
Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant.
Return the chicken to the pot. Pour in the 1 can of full-fat coconut milk and 1/2 cup of chicken broth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
Stir in 1/4 cup of fresh chopped cilantro just before serving. Garnish with additional cilantro if desired. Serve hot with rice.
About This Recipe
Big flavor.✦
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