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Cook1 hr 10 mins
Xim-Xim De Galinha, meaning chicken with peanuts and cashews, is a Brazilian dish. It's served hot with white rice and Farofa, a chili condiment.
- 1 roasting chicken, cut into serving pieces
- 2 lemons, juice of
- salt and pepper
- 1⁄4 lb smoked dried shrimp
- 1 large onion, quartered
- 2 ripe tomatoes, peeled, seeded and coarsely chopped
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 3⁄4 cup water
- 1 lb jumbo shrimp, shelled and deveined
- 4 hot peppers (preserved malagueta peppers, to taste)
- 2 tablespoons roasted cashew nuts, ground
- 1 tablespoon roasted peanuts, ground
- 1⁄2 tablespoon fresh ginger, minced
- 3 tablespoons dende oil (see step #6)
- Marinate the chicken in the lemon juice, salt, and pepper for half an hour.
- Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste.
- In a large saucepan, heat the oil over medium heat; add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces.
- Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan.
- Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil.
- When ready to serve, drizzle the Dende oil over the xim-xim and cook for a few more minutes. In lieu of Dende oil, you can use a mixture of 1 cup vegetable oil and 3 tablespoons annatto seeds that has soaked for 12 hours.
Made this a few times with the directed ingredients. I have also substituted a couple of large smoked chilli peppers and/or a few smoked oysters for the smoked dried shrimp (not locally available) with pretty good results. Great dish :-)
Enjoyed preparing this dish, but did make a few changes ~ used 5 chicken breasts instead of the whole chicken, & substituted 2 jalapeno peppers for the malaguetas! For the dende oil substitute I used peanut oil & the annato seeds as directed! Anyway, when all was said & done, I had a nice chicken dish that, if nothing else, had a Brazilian flair, even without those REALLY HOT peppers! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]