Light chicken moqueca with toasted corn, basil, and creamy lime rice

Name: Light chicken moqueca with toasted corn, basil, and creamy lime rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.5 lb boneless chicken thighs, cut into pieces; 4 cloves garlic; 2 whole lime; 1 1/2 tsp salt; 1 tsp black pepper; 2 tsp sweet paprika; 2 tbsp olive oil; 1 1/3 cups corn kernels; 1 1/4 cups onion; 1 cup red bell pepper; 2 cups tomato; 13.5 fl oz coconut milk; 1/2 cup chicken broth; 3/4 cup fresh basil; 1 cup long-grain white rice; 1 1/2 tbsp butter; 2 cups water; 1/4 cup heavy cream; 3 tbsp chives or scallions

An original Brazilian-inspired dish featuring golden chicken pieces in a silky coconut, tomato, and bell pepper sauce, scented with lime and fresh basil, served with creamy citrusy rice. It captures the spirit of a home-style moqueca while offering a distinct contemporary profile.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless chicken thighs, cut into pieces (skinless)
4 cloves garlic (chopped)
2 units lime (zest and juice separados)
8 g salt (or to taste, divided)
2 g black pepper (divided)
4 g sweet paprika
30 ml olive oil (divided)
200 g corn kernels (fresh or congelado)
180 g onion (en pluma fina)
150 g red bell pepper (in strips finas)
300 g tomato (diced small)
400 ml coconut milk (without sugar)
120 ml chicken broth
20 g fresh basil (leaves sueltas, more extra for servir)
200 g long-grain white rice (enjuagado)
20 g butter
480 ml water (for the arroz)
60 ml heavy cream
15 g chives or scallions (chopped, for terminar)

Nutrition facts

per serving

622 kcal

Calories

32 g

Protein

45 g

Carbs

35 g

Fat

3 g

Fiber

42 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 half of the garlic, the zest of 1 lime, 1 tablespoon lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and the sweet paprika. 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 1 tablespoon olive oil and toast the corn for 4 to 5 minutes, stirring, until lightly charred in spots. Remove and set aside.
3
3. In the same pot, add the remaining tablespoon of olive oil and brown the chicken for 5 to 6 minutes, turning only as needed for color. It does not need to cook through at this stage. Remove and set aside.
4
4. Reduce to medium heat. Add the onion, red bell pepper, and remaining garlic. Cook for 4 minutes until the onion softens. Add the tomato and another 1/2 teaspoon salt, and cook for 5 minutes until the tomato becomes juicy.
5
5. Pour in the coconut milk and chicken broth. Return the chicken to the pot, cover partially, and cook over medium-low heat for 12 minutes, until the chicken is tender and fully cooked.
6
6. Meanwhile, make the rice. In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and stir for 1 minute. Add the water and 1/2 teaspoon salt, bring to a boil, cover, and cook over low heat for 15 minutes.
7
7. Turn off the heat under the rice and let it rest, covered, for 5 minutes. Then stir in the heavy cream, 1 tablespoon lime juice, and the zest of the remaining lime. Fluff with a fork until creamy.
8
8. When the chicken is ready, add the reserved toasted corn, fresh basil, and the remaining black pepper. Cook 2 minutes more to blend the flavors. Taste and adjust with the remaining lime juice if you want more brightness.
9
9. For a light gratin-style finish, place the oven-safe pot in a preheated oven at 400°F / 200°C for 5 minutes. This step is optional.
10
10. Serve the creamy lime rice in shallow bowls and spoon the light chicken moqueca over the top. Finish with chopped chives or scallions and a few extra basil leaves.

Chef tips

Toast the corn well to add deeper, lightly smoky flavor. If the sauce reduces too much, add 2 to 3 tablespoons of chicken broth or water before serving.

Substitutions

You can use chicken breast instead of thighs, though it will be slightly less juicy. Basil can be replaced with cilantro for a more herbal profile. The heavy cream in the rice can be replaced with more coconut milk to make it dairy-free.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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