Xinxim de Galinha

🛒 Ingredients

• Chicken breast 150 g · 165 kcal
• Shrimp 50 g · 48 kcal
• Dendê oil (palm oil) 10 g · 90 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Bell pepper 40 g · 12 kcal
• Tomato 70 g · 13 kcal
• Coconut milk 100 g · 160 kcal
• Raw cashews 15 g · 85 kcal
• Fresh ginger 5 g · 4 kcal
• Lime juice 10 g · 2 kcal
• Fresh cilantro 5 g · 1 kcal
• Water or chicken broth 50 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces with salt, pepper, and lime juice; set aside. Toast cashews lightly in a dry pan, then grind them into a coarse meal.
2. Heat dendê oil in a large pot over medium heat. Add onion, garlic, bell pepper, and ginger; sauté until softened.
3. Add diced tomatoes and cook for 5 minutes until they soften and release their juices. Stir in the seasoned chicken pieces and cook until lightly browned on all sides.
4. Pour in coconut milk and water/broth. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes until chicken is tender.
5. Add the shrimp and ground cashews. Cook for another 5-7 minutes, stirring occasionally, until shrimp are pink and cooked through and the sauce thickens slightly.
6. Stir in fresh cilantro and serve hot, traditionally with white rice.