| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Brazilian |
Chicken, Brazilian |
4 |
Servings |
INGREDIENTS
| 1 |
|
3- to 4-pound chicken, cut into serving pieces |
|
|
Juice of 2 lemons |
|
|
Salt&Black pepper to taste |
| 1/4 |
lb |
Dried smoked shrimp, shelled |
| 1 |
|
Large onion, quartered |
| 2 |
|
Med. ripe tomatoes, peeled, seeded, coarsely chopped |
| 2 |
tb |
Pure olive oil |
| 1 |
|
Clove garlic, minced |
| 3/4 |
c |
Water |
| 1 |
lb |
Jumbo shrimp |
| 4 |
|
Preserved malagueta peppers or to taste |
| 2 |
tb |
Ground roasted cashew nuts |
| 1 |
tb |
Ground roasted peanuts |
| 1/2 |
tb |
Minced fresh ginger |
| 3 |
tb |
Dende oil* |
INSTRUCTIONS
*can replace with a mixture made from 1 cup vegetable
oil and 3 tablespoons annatto seeds that have been
soaked for 12 hours. Marinate the chicken in the lemon
juice, salt, and pepper for half an hour. Grind the
dried shrimp in a food processor with the onion and
tomatoes into a thick paste. In a large saucepan, heat
the oil over medium heat. Add the garlic and cook,
stirring, until browned. Add the onion, tomato, and
shrimp paste and the drained chicken pieces. Brown the
chicken pieces on all sides, then add 1/4 cup of the
water bit by bit, cover the pot, reduce the heat to
low, and cook for 35 to 40 minutes, or until the
chicken is almost cooked. Be sure that the mixture
does not boil and stir occasionally so that the
chicken pieces do not stick to the pan. Add the jumbo
shrimp, malagueta peppers, and ground nuts. Check the
seasonings. Add the ginger and remaining water and
finish cooking by bringing the mixture to a boil. When
ready to serve, drizzle the dende over the xim-xim and
cook for a few more minutes. Serve hot with white rice
and Farofa. ----
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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