Meat
Xinxim de Galinha
Chicken stewed in peanut, cashew, dried shrimp and palm oil sauce.
Gluten-free
Ingredients
- 800 g chicken thighs, cut into pieces
- 80 g dried shrimp
- 60 g roasted peanuts
- 60 g cashews
- 1 large onion
- 3 garlic cloves
- 1 lemon (juice)
- 3 tablespoons palm oil
- 300 ml chicken broth
- Salt, pepper and cilantro
Step-by-step
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- Marinate the chicken with lemon juice, crushed garlic, salt and pepper for 15 minutes.
- Blend the peanuts, cashews and dried shrimp 10 sec/speed 8. Set aside.
- Put the onion in the mixing bowl: chop 4 sec/speed 5. Add the palm oil and sauté 5 min/120°C/speed 1.
- Add the marinated chicken and sauté 8 min/Varoma/reverse/spoon speed.
- Add the nut paste and broth. Cook 30 min/100°C/reverse/spoon speed.
- Adjust the salt, sprinkle with cilantro and serve with white rice.
Tips
- A typical candomblé dish in Bahia.
- If the sauce is too thin, set 5 min more at Varoma without the measuring cup.
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