Xim Xim De Galinha
Dive into the rich, vibrant flavors of Brazil with Xim Xim de Galinha, a traditional chicken stew bursting with tropical flair and hearty ingredients. This soul-warming recipe features tender bone-in chicken marinated in lime juice and spices, cooked to perfection in a sauce crafted from fragrant garlic, fresh tomatoes, and red bell peppers. Toasted peanuts, cashew nuts, and dry shrimp offer a distinctive depth of flavor, while creamy coconut milk and bold dendê oil (Brazilian palm oil) create a luscious, silky texture. Enhanced with fresh cilantro and a garnish of green onions, this dish is a true tribute to Afro-Brazilian culinary heritage. Perfectly paired with steamed rice or farofa, Xim Xim de Galinha makes for a comforting and authentic meal that's both easy to prepare and irresistible.
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Recipe Information
Ingredients
- 1.5 kg Chicken (bone-in, skinless, cut into pieces)
- 2 tbsp Lime juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Coconut oil or neutral cooking oil
- 4 Garlic cloves (minced)
- 1 large Onion (finely chopped)
- 1 large Red bell pepper (diced)
- 3 medium Tomatoes (chopped)
- 40 g Dry shrimp (ground or finely chopped)
- 1 cup Peanuts (toasted and ground)
- 0.5 cup Cashew nuts (toasted and ground)
- 1 cup Coconut milk
- 2 tbsp Dendê oil (palm oil)
- 2 tbsp Fresh cilantro (chopped)
- 2 cups Water
- 2 Green onions (chopped, for garnish)
Instructions
1. In a large bowl, season the chicken with lime juice, salt, and black pepper. Let it marinate for 20 minutes while you prepare the other ingredients.
2. Heat coconut oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and chopped onion, and sauté for 3-4 minutes until they are soft and fragrant.
3. Add the diced red bell pepper and chopped tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally, until the mixture begins to break down into a sauce.
4. Stir in the dry shrimp, ground peanuts, and ground cashew nuts. Mix well to combine the flavors.
5. Add the chicken pieces into the skillet, nestling them into the mixture. Pour in the coconut milk and 2 cups of water. Bring the mixture to a simmer over medium-high heat.
6. Once simmering, reduce the heat to low, cover the skillet, and let the stew cook gently for 40 minutes. Stir occasionally to prevent sticking and ensure the chicken cooks evenly.
7. After 40 minutes, stir in the dendê oil and chopped cilantro. Taste the stew and adjust the seasoning with more salt if necessary.
8. Continue to cook uncovered for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
9. Remove from heat and garnish with chopped green onions before serving.
10. Serve hot with steamed rice, farofa (toasted cassava flour), or a side of your choice. Enjoy this authentic Brazilian dish!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
