Xinxim de Galinha
A rich and flavorful Bahian chicken stew, Xinxim de Galinha features tender chicken simmered in a creamy sauce made from ground peanuts, dried shrimp, and the distinctive aroma of dendê oil. Traditionally offered in Candomblé ceremonies, this dish is a staple of Afro-Brazilian cuisine.
🧂 Ingredients
- 1.5 kg Chicken
- 100 g Dried shrimp
- 100 g Peanuts
- 2 Onion
- 4 cloves Garlic
- 1 inch Ginger
- 3 tbsp Dendê oil (palm oil)
- 2 tbsp Lime juice
- 2 cups Water or chicken broth
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the chicken: Pat the chicken pieces dry. In a bowl, toss the chicken with lime juice and a generous pinch of salt and black pepper. Let it marinate at room temperature for at least 15-30 minutes while you prepare other ingredients.
⏱️ 15-30 minutes - 2
Prepare the peanut-shrimp paste: In a food processor or blender, combine the drained dried shrimp and the raw peanuts. Process until a coarse paste forms. You may need to add a tablespoon or two of water to help it blend, but aim for a thick paste.
⏱️ 10 minutes - 3
Sauté aromatics: Heat 1 tablespoon of dendê oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant, being careful not to burn the garlic.
⏱️ 8-10 minutes - 4
Brown the chicken: Add the marinated chicken pieces to the pot with the onions, garlic, and ginger. Sear the chicken on all sides until lightly browned. This step adds depth of flavor. Do this in batches if necessary to avoid overcrowding the pot.
⏱️ 10-15 minutes - 5
Combine and simmer: Stir the peanut-shrimp paste into the pot with the chicken and aromatics. Cook for 2-3 minutes, stirring constantly, to toast the paste slightly. Pour in the water or chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
⏱️ 5 minutes - 6
Braise the stew: Reduce the heat to low, cover the pot, and let the Xinxim de Galinha simmer gently for 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and ensure the sauce doesn't become too thick; add a little more liquid if needed. The sauce should be rich and creamy.
⏱️ 30-40 minutes - 7
Finish and serve: Once the chicken is tender and the sauce has thickened to your liking, stir in the remaining 2 tablespoons of dendê oil. This final addition is crucial for the authentic color and flavor. Taste and adjust seasoning with salt and pepper if needed. Serve hot, traditionally with white rice.
⏱️ 2 minutes
💡 Pro Tips
- ✓Dendê oil is added at the end to preserve its vibrant color and distinct flavor. Use it sparingly if you are new to its taste.
- ✓The finished Xinxim should have a thick, rich, and nutty consistency, with a savory depth from the dried shrimp.
- ✓This dish holds significant cultural and religious importance in Candomblé, often prepared as an offering.
- ✓For a smoother sauce, you can process the peanut-shrimp mixture longer or even strain it.
- ✓Adjust the amount of chili (if using) to control the spice level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a more intense seafood flavor, increase the amount of dried shrimp.
- To make it less spicy, omit any added chili peppers or use a milder variety.
- Some recipes include tomatoes or bell peppers for added complexity.