Xim-Xim de Galinha is a beloved Bahian classic that delivers an explosion of flavor with every bite. This hearty stew combines tender chicken and juicy jumbo shrimp with a complex base of smoked shrimp, garlic, ginger, and fresh tomatoes. The defining touch comes from the addition of ground roasted peanuts and cashews, which add a nutty depth and creamy texture to the sauce. Finished with a drizzle of fiery dende (palm oil) and fresh malagueta peppers, this dish offers a perfect balance of heat, richness, and aroma. Traditionally served over fluffy white rice with farofa, it is a comforting yet sophisticated meal ideal for family gatherings or when you crave authentic Brazilian cuisine.
Xim-Xim De Galinha (Chicken W/Peanuts & Cashe
Description
Xim-Xim de Galinha is a beloved Bahian classic that delivers an explosion of flavor with every bite. This hearty stew combines tender chicken and juicy jumbo shrimp with a complex base of smoked shrimp, garlic, ginger, and fresh tomatoes. The defining touch comes from the addition of ground roasted peanuts and cashews, which add a nutty depth and creamy texture to the sauce. Finished with a drizzle of fiery dende (palm oil) and fresh malagueta peppers, this dish offers a perfect balance of heat, richness, and aroma. Traditionally served over fluffy white rice with farofa, it is a comforting yet sophisticated meal ideal for family gatherings or when you crave authentic Brazilian cuisine.Ingredients
Directions
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Marinate the chicken pieces in lemon juice, salt, and black pepper for 30 minutes.
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In a food processor, grind the dried smoked shrimp, quartered onion, and chopped tomatoes into a thick paste.
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Heat olive oil in a large saucepan over medium heat.
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Add minced garlic to the hot oil and cook, stirring constantly, until golden brown.
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Stir in the shrimp-onion-tomato paste and the marinated chicken pieces.
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Brown the chicken on all sides, then add 1/4 cup of water bit by bit.
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Cover the pot, reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally to prevent sticking, until chicken is almost cooked.
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Add the jumbo shrimp, malagueta peppers, ground roasted cashews, and ground roasted peanuts.
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Season with salt and pepper to taste.
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Add minced fresh ginger and the remaining water, then bring the mixture to a boil.
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Cook until the shrimp are pink and opaque, about 5 minutes.
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Drizzle with dende oil (or annatto oil substitute) and cook for 2 more minutes.
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Serve hot with white rice and farofa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
