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Xinxim de Galinha

Serves 4 to 6 Entree chicken, Poultry

Xinxim de Galinha

Xinxim de Galinha hails from the sun-soaked state of Bahia, where the dish is lovingly prepared in homes for both special occasions and everyday meals. It embodies the essence of Bahian cooking—rich, flavorful, and shared among friends and family. This version captures the spirit of a Brazilian family cook, bringing the warmth and vibrancy of the region to your table.

A symphony of flavors, Xinxim de Galinha marries the earthiness of ground peanuts with the briny depth of dried shrimp, all harmonized by the creamy touch of coconut milk. Dendê oil imparts a deep, rich hue, while a judicious hand with salt and pepper ensures each bite is perfectly seasoned. Serve it with rice to soak up every last drop of the luscious sauce.

Ingredients

  • 1 kgchicken pieces
  • 100 gdried shrimp
  • 100 gground peanuts
  • 200 mlcoconut milk
  • 2 tbspdendê oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 1 kg of chicken pieces dry with paper towels to ensure they brown properly. Season them generously with fine sea salt and black pepper. Heat 2 tablespoons of dendê oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, skin-side down, and brown them on all sides. Look for a deep golden color and crispy skin, which should take about 5-7 minutes per side. Remove the chicken from the pot and set aside.
  2. In the same pot, add the 100 g of dried shrimp and sauté them in the remaining oil until they become fragrant and slightly crispy, about 2-3 minutes. This step will infuse the oil with a rich, seafood flavor that is characteristic of Xinxim de Galinha. Be careful not to burn the shrimp; they should be golden and aromatic.
  3. Return the browned chicken pieces to the pot with the shrimp. Add 100 g of ground peanuts, stirring well to coat the chicken and shrimp. Pour in 200 ml of coconut milk, stirring to combine all the ingredients. The coconut milk should just cover the chicken pieces. Bring the mixture to a gentle simmer, ensuring the heat is adjusted to maintain a low simmer without boiling.
  4. Cover the pot and let the chicken cook in the coconut milk mixture until the meat is tender and cooked through, about 25-30 minutes. The chicken should be easy to pull apart with a fork, and the sauce should have thickened slightly, coating the back of a spoon. If the sauce is too thin, remove the lid and let it simmer uncovered for a few more minutes to reduce.
  5. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be balanced, with a hint of sweetness from the coconut milk and a savory depth from the shrimp and peanuts. Once satisfied with the seasoning, remove the pot from the heat.
  6. Finish the dish by garnishing with fresh herbs of your choice, such as chopped cilantro or parsley, to add a fresh, vibrant note. Serve the Xinxim de Galinha hot, accompanied by rice or farofa, and enjoy this traditional Bahian dish with family and friends.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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