Xinxim de Galinha - Easy Brazilian Chicken Recipe

Welcome, food lovers! Get ready to embark on a culinary journey to the vibrant heart of Brazil with our incredible Xinxim de Galinha recipe. This isn't just any chicken dish; it's a celebration of flavors, a creamy, rich, and utterly delicious stew that perfectly embodies the spirit of Afro-Brazilian cuisine. If you've ever enjoyed a comforting fricassê de frango or a hearty `receita com frango`, you're going to adore Xinxim.
Originating from Bahia, a state renowned for its unique culinary heritage, Xinxim de Galinha combines tender chicken with a luxurious sauce made from dendê oil, coconut milk, peanuts, and dried shrimp. It's a dish that tells a story of cultural fusion, blending African, indigenous, and Portuguese influences into a symphony of taste. Don't let the exotic ingredients intimidate you; we're breaking down every step to make this traditional `receita fácil` accessible for everyone, from beginner cooks to seasoned chefs. So, tie on your apron, gather your ingredients, and let's create a taste of Brazil right in your kitchen!

Ingredients

• 2 lbs (approx. 900g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1 tbsp lime juice
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp dendê oil (palm oil) – essential for authentic flavor, but olive oil can be substituted
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, deseeded and finely chopped
• 1 green bell pepper, deseeded and finely chopped
• 1 (14 oz / 400ml) can full-fat coconut milk
• ½ cup (approx. 70g) roasted peanuts, unsalted, finely ground or blended into a paste
• ¼ cup (approx. 30g) dried shrimp, unsalted, rehydrated in warm water for 15 minutes, then finely chopped or blended
• ½ cup fresh cilantro, chopped (plus extra for garnish)
• 2 tbsp fresh ginger, grated
• 1-2 hot peppers (like malagueta or serrano), deseeded and minced (optional, for heat)
• Cooked white rice, for serving
• Farofa (toasted cassava flour), for serving (optional)

Directions

1. Prepare the Chicken: In a medium bowl, toss the chicken cubes with lime juice, salt, and black pepper. Let it marinate for at least 15 minutes while you prepare the other ingredients.
2. Sauté Aromatics: Heat the dendê oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, chopped red and green bell peppers, grated ginger, and minced hot peppers (if using). Cook for another 5-8 minutes, stirring occasionally, until the peppers are tender.
3. Brown the Chicken: Increase the heat to medium-high. Add the marinated chicken to the pot in a single layer, making sure not to overcrowd it. Sear the chicken for 3-4 minutes per side until lightly browned. You might need to do this in batches to ensure proper browning. Once browned, return all chicken to the pot.
4. Add Flavor Base: Stir in the ground peanuts (or peanut paste) and the finely chopped rehydrated dried shrimp. Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld and the paste to toast slightly.
5. Simmer the Sauce: Pour in the full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. Finish and Serve: Remove the pot from the heat. Stir in the fresh cilantro. Taste and adjust seasoning with more salt or pepper if needed. Serve your delicious Xinxim de Galinha hot over fluffy white rice, and if you're feeling authentic, alongside some traditional farofa. Garnish with extra fresh cilantro. Enjoy!