Chicken with Shrimp and Peanut Sauce (Xinxim de Galinha)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3-pound chicken, cut into serving pieces 4 tablespoons lime or lemon juice 2 cloves garlic, crushed
salt 2 tablespoons olive oil 1 medium onion, grated
1 cup dried shrimp, finely ground 1/2 cup dry roasted peanuts, ground 1 fresh hot red pepper, seeded and chopped (optional)
1/2 cup chicken stock, about 1/4 cup dende (palm) oil



1 Season the chicken with the lime or lemon juice, the garlic, and salt to taste. Set aside.
2 In a heavy saucepan heat the oil and saute the onion, dried shrimp, peanuts, and hot pepper for 5 minutes, stirring from time to time. Add the chicken pieces and their liquid, and cook for a few minutes, turning the pieces once. Add the chicken stock, cover, and simmer gently until the chicken is tender, about 30 minutes, turning once during the cooking and adding a little more stock if necessary. When the chicken is tender, taste for seasoning, pour in the dende (palm) oil, and cook for a minute or two longer. The sauce should be thick and not very abundant. Serve with white rice.

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