BrazilianDinner

Recipe Story

origins & traditions

Xinxim de Galinha is a traditional Afro-Brazilian dish from Bahia that showcases the region's rich culinary heritage. This luxurious chicken stew combines tender pieces of chicken with a velvety sauce made from ground cashews, dried shrimp, coconut milk, and the distinctive red dendê palm oil. The dish reflects the African influence on Brazilian cuisine, particularly from the Yoruba people. The sauce is seasoned with garlic, onions, ginger, and cilantro, creating layers of complex flavors. Traditionally served with white rice and farofa, Xinxim is a celebration dish that brings families together. The creamy consistency comes from the ground nuts and coconut milk, while the dried shrimp adds umami depth. This one-pot wonder is perfect for dinner gatherings and showcases the soulful cooking of northeastern Brazil.

Instructions

step by step

0/12 done

Season chicken pieces with salt, black pepper, and lime juice. Let marinate for 15 minutes.
In a food processor, blend cashews with 1/4 cup water until smooth paste forms. Set aside.
Blend dried shrimp with a little water until coarsely ground. Set aside.
Heat olive oil in a large dutch oven over medium-high heat. Brown chicken pieces on all sides, about 8 minutes. Remove and set aside.
In the same pot, add onions and cook until softened, about 4 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
Add tomatoes, bell peppers, and cook for 5 minutes until softened.
Return chicken to the pot. Add the ground shrimp paste, bay leaves, and cayenne pepper.
Pour in coconut milk and stir in the cashew paste. Bring to a simmer.
Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally, until chicken is tender and sauce thickens.
Stir in palm oil (dendê) if using, and fresh cilantro. Adjust salt to taste.
Simmer uncovered for 5 more minutes to blend flavors.
Remove bay leaves before serving. Serve hot over white rice with lime wedges.

Xinxim de Galinha

4.5 (32)

A rich and aromatic Brazilian chicken stew from Bahia, featuring coconut milk, dried shrimp, cashews, and dendê oil, creating a creamy golden sauce with African-influenced flavors that pair perfectly with white rice.

medium

1h 5m

6 servings

Ingredients

0 of 15 checked

Main Ingredients

1200 grams chicken-thigh, cut into large pieces
2 cups coconut, coconut milk
100 grams shrimp, dried shrimp

Aromatics

2 pieces onions, diced
6 cloves garlic, minced
2 teaspoons ginger, freshly grated

Vegetables

3 pieces tomatoes, diced
2 pieces bell-peppers, diced

Herbs & Spices

4 tablespoons cilantro, chopped
2 pieces bay-leaves, whole
1 teaspoons cayenne

Seasoning

2 pieces lime, juiced
1 teaspoons black-pepper, freshly ground
2 teaspoons salt

Cooking Oil

3 tablespoons olive-oil

Chef Tips

expert advice

•Dendê oil (red palm oil) is traditional but optional - it adds authentic color and flavor.

•Substitute with additional olive oil if unavailable.

•For deeper flavor, toast cashews lightly before grinding.

•The dried shrimp can be found in Asian or Latin markets - they're essential for authentic taste.

•Make the cashew paste smooth for the creamiest sauce.

•This dish tastes even better the next day as flavors meld.

•For a spicier version, add more cayenne or fresh chili peppers.

•The consistency should be creamy but not too thick - add water if needed.

•Traditionally served with white rice, farofa (toasted cassava flour), and vinaigrette salsa.

•Some cooks add hard-boiled eggs as garnish.

•The dish can be made with chicken thighs only for richer flavor.

Brazilian

👍 Beginner Friendly

40 mineasy