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Meat, Americas

Xinxim de galinha with rice

Xinxim de galinha is a Brazilian chicken stew from Bahia, serving 4, ready in 70 minutes, medium difficulty, for €4.10 per person. The key to getting it right is the blended sauce of shrimp, peanuts, cashews and coconut milk, which coats the chicken in a rich, slightly sweet and savory flavor.

Tonight, we're heading to Bahia with xinxim de galinha, chicken simmered in a sauce of coconut milk, peanuts and shrimp.

Xinxim de galinha with rice
Total time
1 h 10
Difficulty
Medium
Cost per person
€4.10
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Xinxim de galinha comes from Bahia, a Brazilian region known for blending African and South American flavors. Here, chicken simmers in a thick sauce made from shrimp, peanuts and cashews blended with coconut milk. The result stands out for its creamy texture and rounded taste, somewhere between coconut sweetness and briny shrimp depth.

This is a dish to plan for a Sunday or for having people over, since the simmering and the sauce prep take a bit of attention. Mon Chou walks you through each step so the sauce doesn't catch on the bottom of the pot. Anyone who loves bold, global flavors will especially enjoy this one.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 800 g

Fruits and vegetables

  • Lemon 1
  • Onions 2
  • Garlic 3 cloves
  • Cilantro 3 sprigs
  • Red bell pepper 1

Frozen foods

  • Frozen peeled shrimp 150 g

Pantry

  • Unsalted roasted peanutsoften in the pantry 60 g
  • Cashewsoften in the pantry 40 g
  • Coconut milkoften in the pantry 40 cl
  • Riceoften in the pantry 250 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Peanuts, Tree nuts, Shellfish

The step by step recipe

  1. Cut the chicken into pieces, mix it with the lemon juice, crushed garlic, salt and pepper.

    This quick acidic marinade tenderizes the meat and adds flavor.

  2. Brown the chicken in a pot with the oil, add the sliced onions and bell pepper and let them soften. 10 min

    Stir occasionally, the onions should turn tender but not brown.

  3. Blend the thawed shrimp, peanuts, cashews and coconut milk into a thick sauce. 5 min

    Dried Brazilian shrimp are hard to find, frozen shrimp work perfectly well instead.

  4. Pour the sauce over the chicken, cover and let it simmer over low heat. 30 min

    Stir often, the nut sauce tends to stick to the bottom.

  5. Cook the rice, then serve the xinxim sprinkled with cilantro. 11 min

    Adjust the salt at the end, the nuts soak up the seasoning.

Our tips to get it right

  • Thaw the shrimp fully and drain them well before blending, otherwise the sauce turns out too thin.
  • Blend the sauce until it's completely smooth, poorly ground peanuts leave a gritty texture.
  • Use the widest pot you have so the chicken actually browns instead of steaming in its own juices.

The variations

  • Swap the boneless chicken thighs for a cut up whole chicken, the cooking time stays about the same.
  • For a shellfish free version, skip the shrimp and add a bit more peanuts and cashews to keep the sauce thick.
  • To save time, blend the sauce the day before and just simmer the chicken the night you plan to serve it.

What to serve it with

  • Plain white rice
  • Farofa or cassava chips
  • Fresh tropical fruit juice

Storage

Xinxim keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat it gently in a pot, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you replace the cashews with another nut?

Yes, almonds or Brazil nuts work well instead of cashews. The flavor shifts slightly but the sauce keeps its thick texture.

Can you make xinxim ahead of time?

Yes, it's actually recommended, the flavors blend better after a night in the fridge. Reheat it gently the next day and serve with freshly cooked rice.

How do you keep the sauce from sticking while it cooks?

Use a heavy bottomed pot and simmer on very low heat, stirring often. Add a little water if the sauce gets too thick before it's done cooking.

Is xinxim a good dish for kids?

It has bold flavors, coconut, peanuts and shellfish, that don't always appeal to younger kids. You can set aside a portion of plain chicken for them before adding the sauce.

How long does it take to make a xinxim de galinha with rice?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a xinxim de galinha with rice?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a xinxim de galinha with rice cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains peanuts, tree nuts, shellfish. Always check the labels of the products you buy.

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