Creamy chicken moqueca with toasted corn, cilantro, and crispy coconut farofa

Name: Creamy chicken moqueca with toasted corn, cilantro, and crispy coconut farofa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 4 cloves garlic; 2 tbsp lime juice; 1 tbsp dendê oil; 1 tbsp olive oil; 1 1/4 cups yellow onion; 1 cup red bell pepper; 2 cups ripe tomato; 1 1/4 cups corn kernels; 1 1/2 tsp sweet paprika; 3/4 tsp ground cumin; 13.5 oz coconut milk; 1/2 cup chicken broth; 1/2 cup fresh cilantro; 3/4 cup cassava flour; 1/4 cup unsweetened shredded coconut; 1 1/2 tbsp butter

An original recipe inspired by Brazil’s coastal flavors: golden chicken gently simmered in a creamy sauce of coconut milk, tomato, bell pepper, and lime, finished with toasted corn and served with a crispy cassava-coconut farofa. Comforting, aromatic, and perfect for a distinctive Brazilian main course.

20 minPrep

35 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
8 g salt (divided)
2 g black pepper (freshly ground)
12 g garlic (chopped)
30 ml lime juice (freshly squeezed)
15 ml dendê oil (for sabor tradicional)
15 ml olive oil (divided)
180 g yellow onion (en pluma fina)
150 g red bell pepper (in strips finas)
300 g ripe tomato (diced small)
180 g corn kernels (fresh or descongelado)
4 g sweet paprika
2 g ground cumin
400 ml coconut milk (whole, without sugar)
120 ml chicken broth
20 g fresh cilantro (chopped, divided)
90 g cassava flour (for farofa)
25 g unsweetened shredded coconut
20 g butter (for the farofa)

Nutrition facts

per serving

548 kcal

Calories

32 g

Protein

21 g

Carbs

38 g

Fat

4 g

Fiber

17 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. In a bowl, combine the chicken with 1 teaspoon of the salt, the black pepper, half of the garlic, and the lime juice. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large skillet or wide pot over medium-high heat. Add the corn and dry-toast it for 3 to 4 minutes, stirring, until lightly charred in spots. Remove and set aside.
3
3. In the same pot, add the olive oil and dendê oil. Brown the chicken for 5 to 6 minutes, turning once, until colored on the outside. It does not need to be fully cooked yet. Remove and set aside.
4
4. Lower the heat to medium. Add the onion, red bell pepper, and the remaining garlic with a pinch of salt. Cook for 4 to 5 minutes until the onion softens. Stir in the tomato, sweet paprika, and cumin, and cook 3 minutes more until the tomato starts to break down.
5
5. Return the chicken to the pot. Add the coconut milk and chicken broth, stir well, and bring to a gentle simmer. Reduce the heat to medium-low and cook uncovered for 12 to 15 minutes, stirring occasionally, until the chicken is tender and fully cooked.
6
6. Meanwhile, make the farofa. In a small skillet over medium heat, melt the butter with 1/2 tablespoon olive oil. Add the cassava flour, shredded coconut, and 1/2 teaspoon salt. Cook for 4 to 5 minutes, stirring constantly, until golden and crisp. Set aside.
7
7. When the sauce has thickened slightly, stir in the toasted corn and half of the chopped cilantro. Cook 2 minutes more. Taste and adjust with the remaining salt if needed.
8
8. Serve the chicken moqueca hot, finished with the remaining cilantro and the crispy coconut farofa on top or on the side.
9
9. If you prefer to finish the chicken in the oven instead of browning it fully on the stovetop, sear it for 2 minutes per side and bake in a preheated oven at 400°F / 200°C for 10 to 12 minutes before returning it to the sauce.

Chef tips

For a deeper flavor, let the moqueca rest for 5 minutes before serving. Add the toasted corn near the end so it keeps its texture. Use full-fat coconut milk for the silkiest result.

Substitutions

You can substitute chicken breast for the thighs, adjusting the cooking time so it does not dry out. If dendê oil is unavailable, use only olive oil; the flavor will be less traditional but still delicious. The butter in the farofa can be replaced with olive oil for a dairy-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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