Chicken, Shrimp, and Peanut Stew/Xinxim

The dendê oil, roasted nuts, and coconut milk in xinxim are flavors that were originally brought
to Brazil from Africa.This rich stew is often prepared for candomblé ceremonies.

juice of 1 large lemon
2 cloves garlic, peeled and crushed
2 tsp. salt
1 tsp. pepper
4 to 6 boneless, skinless chicken
breasts
2 tbsp. dendê or peanut oil
1 medium onion, chopped
1 c. chicken stock or water
¥ c. roasted peanuts, very finely chopped
∂ c. coconut milk
1 fresh hot pepper or 2 preserved hot peppers, minced (optional)
1 lb. fresh shrimp, peeled and deveined,* or 1 lb. frozen shrimp, thawed

1. In a large bowl or baking dish, combine lemon juice, garlic, salt, and pepper to make marinade.
2. Wash chicken under cool running water. Pat dry and cut into 1-inch chunks. Place chicken in marinade, cover dish with plastic wrap, and refrigerate for 30 minutes.
3. In a heavy saucepan or skillet, heat oil over medium-high heat. Add onion and chicken pieces and cook 10 minutes, or until chicken is lightly browned.
4. Add chicken stock or water, peanuts, coconut milk, and hot pepper (if using). Reduce heat to
medium. Simmer, stirring occasionally, for 15 to 20 minutes, or until chicken is fully cooked and
sauce has thickened. Add shrimp and cook 8 to 10 minutes more, or until shrimp are pink. If you have dendê oil, drizzle lightly over all before serving.

Preparation time: 10 minutes (plus 30 minutes marinating time)
Cooking time: 35 to 40 minutes Serves 4 to 6
Preparation time: 10 minutes
(plus 30 minutes marinating time)

*You may be able to have fresh shrimp peeled and deveined at the grocery store. Otherwise, hold the shrimp with the underside facing you. Use your fingers to peel off the shell from the head toward the tail. Carefully use a sharp knife to make a shallow cut down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein. Cooking time: 35 to 40 minutes Serves 4 to 6

*You may be able to have fresh shrimp peeled and deveined at the grocery store. Otherwise, hold theshrimp with the underside facing you. Use your fingers to peel off the shell from the head toward the tail. Carefully use a sharp knife to make a shallow cut down the middle of the back. Hold the shrimp under cold running water to rinse out the dark vein.