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Xim xim de galinha
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Total Time: 1 hour 15 minutes
Afro-Brazilian Chicken and Shrimp Xim Xim: Sweet, spicy, and nutty stew bursting with flavors from Bahia.
Ingredients:
2onions
5 cm piece of ginger
1-2fresh red chillies
½ a bunch of fresh coriander
½ a bunch of fresh flat-leaf parsley
3red peppers
1ripe tomatoes
75 g dried shrimp from sustainable sources (see note)
750 g free-range boneless, skinless chicken thighs
1teaspoonsweet smoked paprika
1 x 400 g tin of plum tomatoes
1 x 400 ml tin of light coconut milk
400 g long grain rice
75 g cashew nuts
100 g roasted peanuts
Instructions:
Peel and thinly slice the onions, garlic, and ginger, then finely dice the chili. Separate the coriander and parsley leaves, finely chop the stalks. Cut the peppers in half, remove seeds, and slice thinly. Heat 2 tablespoons of oil in a large pot on medium-low heat. Add the chopped vegetables and herb stalks, sauté for 10 minutes until tender. Blend the tomatoes and dried shrimp to create a paste. Slice the chicken into strips and add to the pot, cook for a few minutes. Stir in the tomato-shrimp paste, paprika, salt, and pepper. Pour in the canned tomatoes and coconut milk, bring to a gentle boil. Cover the pot partially and simmer on low for about 25 minutes until the chicken is tender and the sauce thickens. Cook rice as per package instructions. Roughly chop cashews, peanuts, and herb leaves. Once the stew is ready, stir in the nuts and herbs. Serve with rice.