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( Xinxim )
Chicken, Shrimp And Peanut Stew
( Xinxim )
The dendê oil, roasted nuts and coconut milk in xinxim are flavours that were originally brought to Brazil from Africa. This rich stew is often prepared for candomblé ceremonies.
Ingredients
Juice of 1 large lemon
2 cloves garlic, peeled and crushed
2 teaspoons salt
1 teaspoon pepper
4 boneless, skinless chicken breasts
2 tablespoons dendê or peanut oil
1 medium onion, chopped
1 cup chicken stock or water
½ cup roasted peanuts, very finely chopped
⅓ cup coconut milk
1 fresh hot pepper or 2 preserved hot peppers, minced (optional)
1 lb. fresh shrimp, peeled and deveined* or 1 lb. frozen shrimp, thawed
Details
Preparation time: 10 minutes
Cooking time: 40 minutes
Ready in: 80 minutes
Serves: 4
Method
In a large bowl or baking dish, combine lemon juice, garlic, salt and pepper to make marinade.
Wash chicken under cool running water. Pat dry and cut into 1 inch chunks. Place chicken in marinade, cover dish with plastic wrap and refrigerate for 30 minutes.
In a heavy saucepan or skillet, heat oil over medium-high heat. Add onion and chicken pieces and cook 10 minutes or until chicken is lightly browned.
Add chicken stock or water, peanuts, coconut milk and hot pepper (if using). Reduce heat to medium. Simmer, stirring occasionally for 15 to 20 minutes or until chicken is fully cooked and sauce has thickened. Add shrimp and cook 8 to 10 minutes more or until shrimp are pink. If you have dendê oil, drizzle lightly over all before serving.
*You may be able to have fresh shrimp peeled and deveined at the fishmongers. Otherwise, hold the shrimp with the underside facing you. Use your fingers to peel off the shell from the head toward the tail. Carefully use a sharp knife to make a shallow cut down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.
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