Entree: Brazil – Bahia – Xinxim de Galinha (Bahian chicken and shrimp stew in a rich coconut and palm-oil sauce with ground peanuts and cashews)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 5 min

Total 1 hr 20 min

Ingredients

- 2.5 lb (1.13 kg) bone-in chicken pieces (thighs and drumsticks), skin on
- 8 oz (225 g) medium shrimp, peeled and deveined
- 1/2 cup (120 ml) dendê (red palm) oil
- 2 cups (480 ml) full-fat coconut milk
- 3/4 cup (110 g) roasted peanuts
- 1/2 cup (70 g) roasted cashews
- 1 large onion, about 8 oz (225 g), chopped
- 4 cloves garlic, about 12 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small green bell pepper, about 4 oz (110 g), chopped
- 1-2 malagueta or bird’s-eye chilies, finely chopped (adjust to taste)
- 2 tbsp (30 ml) vegetable oil (for searing)
- 2 bay leaves
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper

Instructions

1. Toast the peanuts and cashews in a dry skillet over medium heat until fragrant and lightly browned, about 4–5 minutes; let cool, then pulse in a food processor to a coarse paste with 2–3 tbsp (30–45 ml) of the coconut milk set aside.
2. Season the chicken pieces with 1 tsp (6 g) salt, 1/2 tsp (2 g) pepper, cumin, and coriander.
3. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat. Sear the chicken skin-side down until golden, 4–6 minutes per side; remove and set aside.
4. In the same pot, add dendê oil and reduce heat to medium. Sauté the chopped onion, garlic, and ginger until translucent and aromatic, about 5 minutes.
5. Add the chopped green pepper and chilies; cook 2 minutes. Stir in the ground nut paste and cook 2–3 minutes to release flavors.
6. Pour in the remaining coconut milk and chicken stock, scraping up any browned bits. Add bay leaves and return the seared chicken to the pot, nestling pieces into the sauce.
7. Bring to a gentle simmer, cover partially, and cook over low heat until the chicken is tender, about 30–35 minutes.
8. Add the shrimp during the last 6–8 minutes of cooking so they turn opaque and cook through. Stir in lime juice and adjust salt and heat.
9. Remove bay leaves, stir in chopped cilantro, and let the stew rest 5 minutes before serving. Serve hot with white rice and farofa if desired.