Aromatic Brazilian Xinxim de Galinha
This week's recommendation is a vibrant journey to Bahia, Brazil, featuring a rich and creamy chicken stew thickened with ground peanuts and cashews. It's a perfect balance of savory, nutty, and citrusy notes that brings a unique tropical warmth to your autumn dinner table.
Ingredients
- Boneless chicken thighs, diced600 g
- Roasted unsalted peanuts50 g
- Roasted unsalted cashews50 g
- Coconut milk400 ml
- Fresh ginger, grated1 tbsp
- Garlic cloves, minced3 pcs
- Onion, finely chopped1 pcs
- Lime juice2 tbsp
- Dried shrimp (optional)1 tbsp
- Fresh cilantro, chopped1 handful
- Olive oil or Dende oil2 tbsp
Instructions
In a blender or food processor, combine the peanuts, cashews, ginger, garlic, and dried shrimp with a few tablespoons of coconut milk. Pulse until you have a thick, smooth paste.
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until they are golden brown on all sides, about 5-6 minutes.
Add the chopped onion to the skillet and cook for 2 minutes until softened. Stir in the nut paste and the remaining coconut milk, bringing the mixture to a gentle simmer.
Reduce the heat to low and let the stew simmer for 8-10 minutes until the sauce thickens. Stir in the lime juice and top with fresh cilantro before serving over steamed rice.
Save recipe in Veloop
