📝 About This Recipe
Hailing from the vibrant state of Bahia, Xinxim de Galinha is a majestic Afro-Brazilian stew that was famously the favorite dish of the legendary writer Jorge Amado. This soul-warming masterpiece marries tender chicken with a velvety, nutty sauce made from ground peanuts, cashews, and dried shrimp, all kissed by the golden hue of dendê (red palm) oil. It is a complex, aromatic celebration of Brazil's deep culinary heritage, offering a perfect balance of earthy textures and exotic spice.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken thighs (boneless and skinless, cut into 1.5-inch chunks)
- 2 tablespoons Lime juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Nut & Shrimp Base
- 1/2 cup Roasted unsalted peanuts (skins removed)
- 1/2 cup Roasted unsalted cashews (plain)
- 1/2 cup Dried shrimp (salted, soaked in warm water for 15 minutes and drained)
- 1 inch piece Fresh ginger (peeled and sliced)
- 1 large Onion (roughly chopped)
The Sauce & Aromatics
- 1/4 cup Dendê oil (Red Palm Oil) (essential for authentic flavor and color)
- 14 oz Full-fat coconut milk (one standard can)
- 1 cup Chicken stock (low sodium)
- 1/2 bunch Fresh cilantro (finely chopped)
- 1-2 pieces Malagueta peppers or Bird's eye chili (minced, optional for heat)
👨🍳 Instructions
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1
In a large glass bowl, toss the chicken chunks with lime juice, minced garlic, salt, and pepper. Let it marinate for at least 20-30 minutes to allow the citrus to tenderize the meat.
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2
While the chicken marinates, prepare the paste. In a food processor or high-speed blender, combine the peanuts, cashews, soaked dried shrimp, ginger, and chopped onion.
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3
Pulse the mixture, adding 2-3 tablespoons of the chicken stock if needed, until it forms a thick, slightly grainy paste. This is the 'Xinxim' base.
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4
Heat a large heavy-bottomed pot or a traditional clay pot over medium-high heat. Add 2 tablespoons of the dendê oil.
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5
Brown the chicken pieces in batches, ensuring not to crowd the pan. Cook for about 3-4 minutes per side until golden. Remove the chicken and set aside on a plate.
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6
In the same pot, reduce heat to medium and add the remaining dendê oil. Pour in the nut and shrimp paste.
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7
Sauté the paste for 5-7 minutes, stirring constantly. You want the raw onion smell to disappear and the oil to begin separating from the paste, turning it a deep orange.
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8
Slowly whisk in the coconut milk and the remaining chicken stock, scraping the bottom of the pot to release any flavorful browned bits.
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9
Return the chicken and any accumulated juices to the pot. Add the minced chilies if you prefer a spicier kick.
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10
Bring the sauce to a gentle simmer. Reduce heat to low, cover partially, and cook for 25-30 minutes. The sauce should thicken to the consistency of heavy cream.
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11
Taste the sauce. The dried shrimp provide significant salt, so adjust seasoning only at the very end.
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12
Stir in half of the chopped cilantro just before turning off the heat. Let the dish rest for 5 minutes to allow the flavors to meld.
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13
Garnish with the remaining cilantro and serve steaming hot.
💡 Chef's Tips
Dendê oil is crucial for the authentic orange color and earthy flavor; look for it in Brazilian or West African markets. If you find the dried shrimp flavor too intense, you can boil them for 5 minutes before blending to mellow the brine. For an even richer texture, some traditional recipes add a tablespoon of ground toasted pumpkin seeds (pepitas) to the nut paste. Don't let the sauce boil vigorously after adding the coconut milk, or it may break; a gentle simmer is key. If you can't find dendê oil, a mix of olive oil and a teaspoon of smoked paprika can mimic the color, though the flavor will differ.
🍽️ Serving Suggestions
Serve over Brazilian white rice (Arroz Branco) to soak up the luxurious sauce. Pair with 'Farofa' (toasted cassava flour) on the side for a delightful crunchy contrast. A side of 'Vatapá' or sliced okra sautéed in garlic completes the traditional Bahian spread. Enjoy with a cold Caipirinha or a crisp, dry sparkling wine to cut through the richness of the nuts. For a lighter touch, serve alongside steamed kale or collard greens.