How to Make Authentic Brazilian Xinxim de Galinha (Chicken and Nut Stew)

Simple Summary

Xinxim de Galinha is a flavorful Brazilian chicken stew that combines tender chicken with a rich, creamy sauce made from ground peanuts and cashews, creating a delightful fusion of textures and tastes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup unsalted roasted peanuts, ground
• 1/2 cup unsalted cashews, ground
• 1 cup coconut milk
• 1/4 cup palm oil (or vegetable oil)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 2 tablespoons lime juice
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons dried shrimp, ground (optional)

Instructions

1. In a food processor, grind the peanuts and cashews separately until they form a fine powder. Set aside.

2. Heat the palm oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

3. Add the minced garlic and grated ginger to the pot. Sauté for another 2 minutes until fragrant.

4. Increase the heat to medium-high and add the chicken pieces. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

5. Stir in the tomato paste and cook for 1 minute to remove the raw taste.

6. Add the ground peanuts and cashews to the pot, stirring well to coat the chicken.

7. Pour in the coconut milk and chicken broth. Add the bay leaves, cumin, coriander, cayenne pepper, salt, and black pepper. Stir to combine.

8. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.

9. Remove the bay leaves. Stir in the lime juice and ground dried shrimp (if using).

10. Taste and adjust the seasoning if needed.

11. Garnish with fresh cilantro before serving.

Chef's Notes

• For a smoother sauce, blend the ground nuts with a little coconut milk before adding to the pot.
• If palm oil is unavailable, substitute with vegetable oil or coconut oil for a different but still delicious flavor.
• To make this dish spicier, add a chopped scotch bonnet or habanero pepper along with the onions.
• Leftover Xinxim de Galinha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to thin the sauce.

Nutritional Info

Per serving (approximate): Calories: 550, Protein: 35g, Fat: 40g (healthy fats from nuts and coconut), Carbohydrates: 15g. This dish is rich in protein, healthy fats, and minerals like iron and zinc. The nuts provide vitamin E and B vitamins, while the spices offer antioxidant properties.

Serving Suggestions

Serve Xinxim de Galinha over steamed white rice or with crusty bread to soak up the delicious sauce. A side of sautéed greens like collards or kale complements the rich flavors nicely. For a complete Brazilian experience, pair with a caipirinha cocktail or a chilled Brazilian lager. Garnish the plate with lime wedges and a sprinkle of farofa (toasted manioc flour) for added texture and authenticity.