Authentic Brazilian Xinxim de Galinha Recipe

Ingredients

  • 1.5 kilograms of chicken (preferably thighs and drumsticks)
  • 300 grams of peeled shrimp
  • 2 onions, finely chopped
  • 3 cloves of garlic, minced
  • 50 grams of ginger, grated
  • 2 tablespoons of palm oil
  • 1 bunch of coriander, chopped
  • 1 bunch of spring onions, chopped
  • 2 tablespoons of peanut butter
  • 1 tablespoon of toasted cashew nuts, crushed
  • 2 tablespoons of dried shrimp, ground
  • 1 lime (juice only)
  • 1 red chili pepper, seeds removed and finely chopped
  • 200 milliliters of coconut milk
  • Salt to taste

Steps and instructions

  1. Begin by marinating the chicken and peeled shrimp in a mixture of garlic, ginger, lime juice, and salt for at least 30 minutes.
  2. Heat the palm oil in a large pan over medium heat, then add the marinated chicken and cook until it becomes golden brown.
  3. Add the onions and red chili pepper to the pan, and continue to cook until the onions soften.
  4. Add the peanut butter, crushed cashew nuts, and ground dried shrimp to the pan. Mix well to combine and cook for about 5 minutes.
  5. Add the marinated peeled shrimp, coconut milk, coriander, and spring onions into the pan. Simmer on low heat for about 20 minutes or until the chicken is well cooked and the flavors have melded together.
  6. Adjust the seasoning with salt if needed. Serve the Xinxim de Galinha warm with rice on the side.

Tools for making

Recipe variations

  • Substitute chicken with turkey or pork for a different flavor.
  • Replace the peanut butter with almond butter for a nutty twist.
  • Add vegetables such as bell peppers, carrots, or spinach for added texture and nutrition.
  • Make it vegetarian/vegan by omitting the meat and shrimp, and using tofu or tempeh instead.
  • Experiment with different spices such as cumin, paprika, or turmeric to customize the flavor profile.
  • For a spicier version, add more chili peppers or a dash of hot sauce.
  • Use coconut cream instead of coconut milk for a richer and creamier sauce.
  • Add a splash of lime or lemon zest for a citrusy kick.
  • For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • Garnish with chopped peanuts or toasted sesame seeds for added crunch.

Recipe overview

Xinxim de Galinha is a traditional Brazilian dish, popularly served in the Bahia region. This vibrant and flavorful recipe features a delightful blend of chicken and shrimp, cooked in a rich sauce made from coconut milk, peanut butter, and cashew nuts. The dish is spiced with ginger, garlic, and red chili pepper, and is wonderfully fragrant due to the addition of coriander and spring onions. The recipe requires a bit of preparation and cooking time, but the result is well worth the effort. Expect a hearty, savory meal that offers a taste of Brazil's culinary diversity. Serve it warm with a side of rice to complete the experience.

Common questions

  1. Can I use other types of meat instead of chicken? Yes, you can use other types of meat like turkey or pork to make Xinxim de Galinha. However, traditionally, chicken is used in this recipe.
  2. Can I substitute fresh shrimp with frozen shrimp? Yes, you can use frozen shrimp as a substitute for fresh shrimp in this recipe. Just make sure to thaw them before marinating.
  3. Is palm oil necessary for this recipe? Yes, palm oil is a key ingredient in Xinxim de Galinha as it adds a distinct flavor to the dish. However, if palm oil is not available, you can use another type of cooking oil as a substitute.
  4. Can I omit the peanuts if I have an allergy? If you have a peanut allergy, it is recommended to omit the peanut butter and toasted cashew nuts from the recipe. You can still enjoy the flavors of Xinxim de Galinha without these ingredients.
  5. Can I make this recipe ahead of time? Yes, you can make Xinxim de Galinha ahead of time. Simply prepare the dish as instructed, let it cool, and store it in an airtight container in the refrigerator. It can be reheated before serving.

Serving dishes and utensils

  • Large Pan - A large pan is needed for cooking the chicken and shrimp with the other ingredients.
  • Knife and Cutting Board - These tools are necessary for chopping the onions, garlic, ginger, coriander, spring onions, and red chili pepper.
  • Grater - A grater is required to grate the ginger for the marinade.
  • Measuring Spoons - Measuring spoons are useful for accurately adding the peanut butter, crushed cashew nuts, and dried shrimp to the recipe.
  • Juicer - A juicer will help extract the lime juice needed for marinating the chicken and shrimp.
  • Spatula or Wooden Spoon - A spatula or wooden spoon is essential for stirring and mixing the ingredients in the pan.
  • Serving Platter - A serving platter is recommended for presenting the Xinxim de Galinha when serving.

Origin stories

Xinxim de Galinha is an iconic dish from the northeastern state of Bahia in Brazil. It's a testament to the rich culinary heritage of the region, deeply influenced by the African culture brought by the slaves during the colonial period. This delicious dish, characterized by its nutty and creamy flavor, truly captures the essence of the Afro-Brazilian cuisine. The use of palm oil, coconut milk, and dried shrimp are telltale signs of this influence, making it a cherished dish during festivals and family gatherings. There's a saying in Bahia, "Whoever experiences Xinxim de Galinha, never forgets Bahia," such is the captivating charm of this dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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