Brazilian Chicken

Brazilian Chicken Moqueca with Coconut Rice and Roasted Bell Peppers

Name: Brazilian Chicken Moqueca with Coconut Rice and Roasted Bell Peppers
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Brazilian
Ingredients: 1.5 pound boneless skinless chicken thigh; 1 can full-fat coconut milk; 1 large yellow bell pepper; 1 large red bell pepper; 1 medium yellow onion; 3 clove garlic; 1 cup tomato; 1 whole lime; 0.5 cup fresh cilantro; 1 whole red chili; 1 cup long-grain white rice; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Daijha

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Tonight, we're making Brazilian Chicken Moqueca! First, preheat your oven to 400°F (200°C) and roast those colorful bell peppers. While they roast, get the coconut rice simmering. Next, sauté onion, garlic, and chili (optional) before browning seasoned chicken thighs. Add tomatoes and lime juice, simmer until tender. Finally, stir in roasted peppers and cilantro. Serve this flavorful moqueca over the coconut rice. Prep time is minimal, and dinner's ready in about 45 minutes! Enjoy!

Meat, Eggs, & Dairy

1 1/2 pounds boneless skinless chicken thigh
1 can full-fat coconut milk

Fresh Produce & Herbs

1 large yellow bell pepper
1 large red bell pepper
1 medium yellow onion
1 cup tomato
1 whole lime
1/2 cup fresh cilantro
1 whole red chili

Seasonings & Spices

3 cloves garlic
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Pantry Items

1 cup long-grain white rice
1 tablespoon olive oil

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