Xinxim de Galinha com Farofa Crocante de Castanhas

Ingredients & Substitutes

Instructions

1. 1

   Marinate 600 grams of boneless, skinless chicken thighs, cut into 2-inch pieces, with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of lime juice for 15 minutes.

2. 2

   Heat 2 tablespoons of dendê oil in a large pot over medium heat, then sear the marinated chicken until lightly browned on all sides, removing it from the pot and setting it aside.

3. 3

   In the same pot, add 1 more tablespoon of dendê oil, then sauté 1 large finely chopped onion, 4 minced garlic cloves, and 1 grated 1-inch piece of ginger until fragrant, about 5 minutes.

4. 4

   Add 2 medium diced tomatoes and 1 medium diced red bell pepper to the pot, cooking for 8 minutes until softened, then stir in 1 can (400 ml) of full-fat coconut milk and bring to a gentle simmer.

5. 5

   Return the seared chicken to the pot, add 200 grams of peeled and deveined medium shrimp, and cook for 10 minutes until the chicken is cooked through and the shrimp are pink, ensuring not to overcook the seafood.

6. 6

   To prepare the farofa, cook 2 diced strips of bacon in a separate pan until crispy, then remove the bacon bits and leave 1 tablespoon of rendered fat in the pan before adding 2 tablespoons of dendê oil, 1.5 cups of manioc flour, and 1/2 cup of roughly chopped mixed nuts, toasting until golden brown for about 7 minutes.

7. 7

   Stir the crispy bacon bits and 2 tablespoons of chopped green onion into the toasted farofa, mixing well to combine, then serve the Xinxim hot, garnished with 1/4 cup of fresh chopped cilantro and accompanied by the crunchy farofa.