Xinxim de Galinha (Chicken in Peanut and Dried Shrimp Sauce)
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Ingredients
- 700 g chicken thigh fillets, diced
- 30 g dried shrimp
- 80 g roasted peanuts
- 2 tbsp red palm oil
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp fresh ginger, grated
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 300 g long grain white rice
Nutrition (per serving)
- Calories
- 703 kcal
- Protein
- 50 g
- Carbohydrate
- 64.8 g
- of which sugars
- 3.4 g
- Fat
- 25.7 g
- of which saturates
- 7.3 g
- Fibre
- 3.5 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the dried shrimp and roasted peanuts to a coarse powder in a mini food processor.
- 2
Heat half the red palm oil in a wide pan and brown the chicken for 6-7 minutes. Lift out.
- 3
Add the remaining oil with the onion, garlic and ginger and cook for 5 minutes until soft.
- 4
Stir in the shrimp and peanut powder and cook for 1 minute, then return the chicken to the pan with 200ml water. Cover and simmer for 15 minutes, until the chicken is cooked through with no pink remaining.
- 5
Meanwhile, cook the rice according to the pack instructions.
- 6
Stir the lime juice and fresh coriander through the chicken and serve with the rice.
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