Xinxim de Galinha (Chicken with Peanuts and Cashews)

Ingredients

• 2 lbs Chicken pieces (thighs, drumsticks)
• 2 tbsp Lime juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/2 medium Bell pepper (red), chopped
• 2 tbsp Tomato paste
• 1 can (13.5 oz) Coconut milk
• 1/4 cup Sunflower Seed Butter
• 1/4 cup Cilantro, chopped
• 1 tbsp Palm oil (dendê)

Instructions

1. 1In a medium bowl, combine the 2 lbs of chicken pieces with the 2 tbsp of lime juice, 1 tsp of salt, and 0.5 tsp of black pepper. Toss to coat evenly and let it marinate for 15 minutes.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (350°F / 175°C). Add the 2 tbsp of olive oil and the 1 tbsp of palm oil. Once the oils are shimmering, carefully add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the chicken on all sides for about 3-4 minutes per side until golden brown. Remove the browned chicken from the pot and set aside on a plate.
3. 3Reduce the heat to medium (300°F / 150°C). Add the 1 medium chopped onion and the 1/2 chopped red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. 4Add the 3 minced cloves of garlic and 1 tsp of grated ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
5. 5Stir in the 2 tbsp of tomato paste and the 1/4 cup of sunflower seed butter. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly.
6. 6Pour in the 1 can (13.5 oz) of coconut milk. Stir well, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
7. 7Return the browned chicken pieces to the pot. Ensure the chicken is mostly submerged in the liquid. Cover the pot, reduce the heat to low (250°F / 120°C), and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. 8Remove the pot from the heat. Stir in the 1/4 cup of chopped cilantro. Serve hot, ideally with white rice.

Substitutions

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