Dish of Chicken Stew with Shrimp
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Chicken Stew with Shrimp


Brazil   -   Xinxim de Galinha
Serves:
Effort:
Sched:
DoAhead:  		 5 main
***
2-1/2 hrs
Yes		 One of the most famous recipes of the Afro-Brazilian culture of Bahia in northeastern Brazil.   Be Aware:   this is a powerfully flavored dish, particularly from the dried shrimp.

2
6
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2
1/4
1/3
1/4
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4
2
2-1/2
4
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1
6
10
1/4
1/4
1
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2
3/4
1/2
2
1/2
1/4
#
oz
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cl
c
t
t
---
oz
oz
oz

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#
oz
oz
c
in

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T
c
c
T
t
t
Chicken Meat (1)
Shrimp
-- Marinade
Garlic
Lime Juice (2)
Salt
Pepper
-- Nut mix
Peanuts, toasted
Cashews, raw
Shrimp dried (3)
Chili dry (4)
-- Vegetables
Tomatoes
Bell Pepper grn
Onions
Cilantro
Ginger Root
Bay Leaf
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Oil
Water
Coconut Milk
Dende Oil (5)
Salt
Pepper, black

This dish is made with many variations - every recipe I've seen differs significantly from the others.

Prep   -   (1-1/2 hr - 35 min work)
  1. Cut CHICKEN into pieces of the desired size, 1-1/2 inch on a side is usually good.
  2. Shell SHRIMP and de-vein as needed.
  3. Crush GARLIC and chop fine. Squeeze LIME JUICE. Mix all Marinade items.
  4. 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.
  5. Dry pan roast PEANUTS if raw.
  6. 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 the works).
  7. Peel TOMATOES and dice small. Dice GREEN PEPPER small. Chop CILANTRO medium. Grate GINGER. Mix all together along with Bay Leaf.
  8. Chop ONIONS small.
Run   -   (1 hr)
  1. Drain Chicken, reserving the marinade. Wring it out as best you can. Drain Shrimp adding the marinade to that from the chicken.
  2. 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.
  3. Stir in Onions and fry until well softened, turning the heat down as needed to prevent burning the fond.
  4. Stir in Tomato mix and continue to fry stirring for a few minutes, scraping up the fond.
  5. Stir in Water and reserved Marinade. Simmer covered for about 30 minutes or until Chicken is tender.
  6. Stir in Shrimp and simmer another 3 minutes.
  7. Stir in Nut mix and Coconut Milk. Simmer covered for another 5 minutes or so.
  8. Stir in Dende Oil and season to taste with Salt and Pepper.
  9. Serve with plenty of steamed long grain rice.
NOTES:

  1. 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.

  2. Lime Juice:

      Some recipes call for lemon juice.

  3. 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 Dried Shrimp page.

  4. Chili, dry red:

      Dried Thai chilis for moderately hot, de Arbols for a little less so, Japones for milder. For details see our Chilis page.

  5. 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.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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