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Greatest plates · Main
Brazilian coconut chicken moqueca with rice
A golden, fragrant Bahian stew of chicken simmered in coconut milk, tomatoes and peppers, spooned over fluffy rice. Comforting, bright and a little tropical.
Serves 4Prep 20 minCook 40 minChicken
Containsno known allergens identified
Protein 21%Carbs 31%Fat 48%
About 620 kcal a serve — 32 g protein, 48 g carbs, 33 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the chicken
Mix allIn a large bowl, toss the chicken maryland and tenderloin with the lime juice, half the garlic, a good pinch of salt, the paprika and cumin. Let it sit for 15 minutes while you prep the vegetables.
In the bowlMarinate →
Start the rice
Rinse the rice and cook it in a rice cooker or pot with 4.5 cups of water and a pinch of salt until fluffy, about 15 minutes. Keep warm.
In the rice cookerCook rice →
15 min
Soften the vegetables
Heat the olive oil in a wide heavy pot over medium heat. Add the onion, capsicums and remaining garlic and cook, stirring, for 6–7 minutes until softened and sweet.
In the potSauté →
7 min
Sear the chicken
Push the veg aside and add the marinated chicken. Sear for 4–5 minutes, turning, until it takes on some colour.
Build the stew
SimmerStir in the chopped tomato and coconut milk. Bring to a gentle simmer, cover and cook for 25 minutes until the chicken is tender and the sauce is silky.
In the potSimmer →
25 min
Finish and serve
On topTaste and adjust salt, then scatter over the coriander. Serve the moqueca over rice.
In the potGarnish →
Cook's noteDon't skip the lime marinade — it's what makes moqueca sing. Serve the coconutty stew and vegetables spooned over rice.
Estimated per serve
620 kcal · 32 g protein · 48 g carbs · 33 g fatestimates, within ~10%
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