Brazilian Chicken and Plantain Moqueca

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of boneless, skinless chicken thighs into 1-inch pieces and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Peel and slice 2 large green plantains into 1/2-inch thick rounds; then dice 1 large red bell pepper, 1 large yellow bell pepper, and 1 large onion, and mince 4 cloves of garlic.

3. 3

   Heat 2 tablespoons of dendê oil in a large pot or Dutch oven over medium heat, then add the seasoned chicken and sear it for 3-4 minutes until lightly browned, removing it from the pot and setting it aside.

4. 4

   In the same pot, add the diced onion, red bell pepper, yellow bell pepper, and minced garlic, cooking for 5-7 minutes until softened.

5. 5

   Stir in the 400 grams can of diced tomatoes and the 400 ml can of coconut milk, bringing the mixture to a gentle simmer before adding the seared chicken and sliced plantains.

6. 6

   Cover the pot and cook for 20-25 minutes, or until the chicken is cooked through and the plantains are tender, stirring occasionally.

7. 7

   Remove the pot from the heat, stir in 1/4 cup of chopped fresh cilantro and the juice of 1 lime, then taste and adjust seasoning if necessary before serving.