Chicken and prawn stew

Name: Chicken and prawn stew (Xinxim de galinha)
Cuisine: Brazilian
Ingredients: 3 limes; 4 cloves garlic, crushed; 60 ml/4 tbsp vegetable oil; 1.6 kg/3½ lb chicken, jointed; 350 g/12 oz raw tiger prawns (jumbo shrimp); 350 g/12 oz raw tiger prawns (jumbo shrimp); 1 large onion, finely chopped; 1 large green (bell) pepper, seeded and chopped; 4 plum tomatoes, peeled, seeded and chopped; 450 ml/¾ pint/scant 2 cups chicken stock; 40 g/1½ oz dried shrimp; 40 g/1½ oz piece fresh root ginger, peeled and grated; 25 g/1 oz/¼ cup cashew nuts; 25 g/1 oz/¼ cup roasted unsalted peanuts; 30 ml/2 tbsp palm oil (dendê); 400 ml/14 fl oz/1¾ cups coconut milk; 25 g/1 oz/1½ cup of chopped fresh coriander (cilantro); 25 g/1 oz/1½ cup of chopped fresh coriander (cilantro); salt and ground black pepper; salt and ground black pepper

Xinxim de galinha

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Cooking chicken on the bone adds to the final flavour of this delicious dish. Tangy lime and spicy ginger are mellowed by creamy coconut, then fresh green peppers and tomatoes are added to the sauce - all typical ingredients of classic Brazilian cuisine. Serve with rice and Golden Farofa.

Ingredients

3 limes
4 cloves garlic, crushed
60 ml/4

Americas
Brazil
Gluten-free

Method

1 Whisk together the juice of 1 lime, a third of the garlic, 15ml/1 tbsp of the oil, salt and pepper in a large bowl. Add the chicken pieces and turn until coated in the mixture. Leave to marinate for at least 20 minutes.

2 Peel and devein the tiger prawns, then marinate in the juice of 1 lime, a third of the garlic, salt and pepper, for about 15 minutes.