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1
Blend the Nut Paste
10 Mins
Room temperature, about 20°C (68°F) — no heat
Put the peanuts, cashews, dried shrimp, chillies and ginger in a blender with about 100 ml of the water and blend to a coarse, thick paste, stopping to scrape down the sides. It should look like rough peanut butter, not a smooth cream.
Add the water a splash at a time — too much water and the paste will not thicken the sauce properly.
Done when: The paste is thick, coarse and fragrant, holding its shape on a spoon.
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2
Brown the Chicken in Dendê
10 Mins
Medium-high heat, about 190°C (375°F)
Heat the dendê oil in a large, heavy pot over medium-high heat until it shimmers orange. Season the chicken with half the salt and brown it in two batches for about 4 minutes each, turning until golden on all sides. Lift out and set aside.
Do not crowd the pot — the chicken will steam grey instead of browning, and the browned edges are where the flavour lives.
Done when: The chicken is golden on the outside and still pink inside, and the oil is deep orange.
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3
Build the Sauce
5 Mins
Medium heat, about 160°C (320°F)
In the same pot, soften the onion for 3 minutes, add the garlic and cook for 1 minute, then stir in the tomatoes and cook for 2 minutes until they soften. Add the nut paste and the remaining 50 ml of water and stir for 1 minute until the paste loosens and darkens slightly.
Keep stirring once the nut paste goes in — it catches on the bottom of the pot fast.
Done when: The sauce is thick, orange and fragrant, with the nut paste fully mixed in.
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4
Simmer the Stew
30 Mins
Low simmer, about 95°C (200°F)
Pour in the coconut milk, return the chicken to the pot with any juices, and add the rest of the salt. Bring gently to a simmer, cover, and cook on the lowest heat for about 30 minutes until the chicken is completely tender and reaches at least 74°C (165°F) in the thickest piece, and the sauce has thickened to coat a spoon.
Never let the stew boil hard — boiling splits the coconut milk and turns the sauce grainy.
Done when: The chicken is fall-apart tender, the sauce is thick and glossy, and it coats the back of a spoon.
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5
Finish with Lime and Coriander
5 Mins
Off the heat — serve hot, about 60°C (140°F)
Take the pot off the heat, stir in the lime juice, taste and adjust the salt, then scatter over the chopped coriander. Serve at once over white rice.
The lime goes in last — cooked lime juice turns bitter, but fresh lime at the end lifts the whole stew.
Done when: The stew is golden-orange and glossy, smelling of nuts, coconut and lime, with green coriander on top.
auto_awesome Finishing Touches & Plating
Stir in the lime juice off the heat, scatter with coriander, and serve ximxim de galinha at once over white rice — the sauce should be thick enough to coat the chicken, not runny.
Brazil
1h 5m
