BrazilianLunch

Recipe Story

origins & traditions

Xinxim de Galinha is a treasured dish from Bahia that showcases the African heritage of Brazilian cuisine. This luxurious stew combines tender chicken pieces with dried shrimp, ground peanuts, and cashews, all simmered in dendê palm oil and creamy coconut milk. The dish gets its distinctive flavor from the combination of ginger, garlic, cilantro, and parsley, while the ground nuts create a thick, satisfying sauce. Traditionally served with white rice and farofa, Xinxim represents the beautiful fusion of African cooking techniques with Brazilian ingredients. The name comes from the Yoruba language, reflecting its roots in Afro-Brazilian Candomblé cuisine. Each spoonful delivers layers of flavor - the earthy palm oil, sweet coconut milk, nutty richness, and aromatic herbs all working in harmony. This dish is perfect for family gatherings and celebrations, offering a taste of authentic Bahian culinary tradition.

Instructions

step by step

0/12 done

Season chicken thighs with salt, black pepper, and lime juice. Let marinate for 15 minutes.
In a large pot, heat olive oil over medium-high heat. Brown the chicken pieces on all sides, about 8 minutes total. Remove and set aside.
In the same pot, add diced onions and bell peppers. Sauté for 5 minutes until softened.
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes.
Add the dried shrimp and cook for another 2 minutes.
In a food processor, blend the roasted peanuts and cashews with 1/2 cup of coconut milk until smooth.
Return the chicken to the pot. Add the nut mixture, remaining coconut milk, and dendê oil (or palm oil substitute).
Add bay leaves and bring to a simmer. Cover and cook for 30 minutes, stirring occasionally.
Stir in chopped cilantro and parsley. Adjust salt and pepper to taste.
Simmer uncovered for 10 more minutes to thicken the sauce.
Remove bay leaves before serving. Serve hot with white rice and farofa.

Xinxim de Galinha

4.3 (19)

A traditional Bahian chicken stew with shrimp, peanuts, and cashews in a rich palm oil and coconut milk sauce. This African-influenced Brazilian dish features aromatic herbs and a velvety texture that makes it a beloved comfort food.

medium

1h 10m

6 servings

Ingredients

0 of 15 checked

Main Protein

1200 grams chicken-thigh, cut into pieces

Seafood

100 grams shrimp, dried, chopped

Sauce Base

2 cups coconut, coconut milk
2 tablespoons tomato-paste

Aromatics

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

Vegetables

2 pieces bell-peppers, diced

Herbs

4 tablespoons cilantro, chopped
3 tablespoons parsley, chopped

Marinade

2 pieces lime, juiced

Cooking Fat

3 tablespoons olive-oil

Spices

2 pieces bay-leaves

Seasoning

2 teaspoons salt
1 teaspoons black-pepper, ground

Chef Tips

expert advice

•Traditional Xinxim uses dendê (red palm oil) which gives an authentic orange color and distinct flavor.

•If unavailable, use regular palm oil or a mix of olive oil with a pinch of paprika for color.

•Toast the peanuts and cashews lightly before grinding for enhanced flavor.

•For extra richness, some cooks add a tablespoon of ground dried shrimp to the nut paste.

•The consistency should be thick but pourable - add more coconut milk if needed.

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

•For a traditional Bahian experience, serve with white rice, farofa (toasted cassava flour), and sliced oranges on the side.

•Some variations include adding okra in the last 10 minutes of cooking.

•You can substitute chicken breast for thighs, but thighs remain more tender and flavorful in this stew.

Brazilian

👍 Beginner Friendly

40 mineasy