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Chicken Stew with Shrimp
Brazil - Xinxim de Galinha
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One of the most famous recipes of the Afro-Brazilian culture of Bahia in
northeastern Brazil. It's made many ways - every recipe I've seen differs
significantly from the others. Be Aware: this is a powerfully
flavored dish, particularly from the dried shrimp.
Chicken Meat (1)
Lime Juice (2)
-- Nut mix
Shrimp dried (3)
Chili dry (4)
Bell Pepper grn
Dende Oil (5)
Prep - (1-1/2 hr - 35 min work)
Run - (1 hr)
- Cut CHICKEN into pieces of the desired size, 1-1/2 inch on a
side is usually good.
- Shell SHRIMP and de-vein as needed.
- Crush GARLIC and chop fine. Squeeze LIME JUICE. Mix
all Marinade items.
- Tumble a little of the Marinade in with the Shrimp.
Pour most of it over the Chicken and massage in well. Let both
marinate for an hour or more.
- Dry pan roast PEANUTS if raw.
- In a mini-prep food processor reduce DRIED SHRIMP to powder,
then add Peanuts, CASHEWS and CHILIS. Process
until a fine dry paste (the shrimp will keep the nuts from sticking up
- Peel TOMATOES and dice small. Dice GREEN PEPPER
small. Chop CILANTRO medium. Grate GINGER. Mix all
together along with Bay Leaf.
- Chop ONIONS small.
- Drain Chicken, reserving the marinade. Wring it out as best
you can. Drain Shrimp adding the marinade to that from the
- Heat Oil in a 3-1/2 quart sauté pan or similar and fry
Chicken until lightly browned, being careful not to burn the fond
sticking to the pan. The chicken will exude a lot of liquid which must
boil off before frying begins.
- Stir in Onions and fry until well softened, turning the
heat down as needed to prevent burning the fond.
- Stir in Tomato mix and continue to fry stirring for a few
minutes, scraping up the fond.
- Stir in Water and reserved Marinade. Simmer covered for
about 30 minutes or until Chicken is tender.
- Stir in Shrimp and simmer another 3 minutes.
- Stir in Nut mix and Coconut Milk. Simmer covered for
another 5 minutes or so.
- Stir in Dende Oil and season to taste with Salt and
- Serve with plenty of steamed long grain rice.
- Chicken: Weight is skinless, boneless
chicken meat - leg and thigh recommended for best flavor. The pattern
recipe called for a 4 pound chicken cut into small serving pieces, but
I find chunks of chicken meat easier to serve and eat, particularly in
a buffet setting.
- Lime Juice: Some recipes call for
- Dried Shrimp: These can be found in
any Asian, Mexican or South American market. Some recipes call for a
little less than the amount given here, others for a little more. This
is a powerful flavoring, so some cooks reduce the amount - use your own
best judgement. For details see our
Shrimp Sauce / Paste page.
- Chili, dry red: Dried Thai chilis
for moderately hot, de Arbols for a little less so, Japones for milder.
For details see our Chili Page.
- Dende Oil: This is a bright orange
palm oil available from some African or Brazilian markets or on-line.
The dish will not be ruined if you use the much more available coconut
oil, especially if you color it with
Annatto, which is easy to do.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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