Brazilian chicken shinshin-di-galinha
10 servings
90 minutes
Shinshin-di-galinha, or chicken in sauce. Brazilian contribution to the "Golden Thousand". All the charm of the dish is in the unusual sauce - from dried shrimp, ginger and nuts.
1
Cut the chicken into pieces.
- Chicken: 2 pieces
2
Marinate in lime juice, salt, pepper, and let sit for 30 minutes.
- Lime: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Chop garlic, onion, chili, and ginger finely.
- Garlic: 2 cloves
- Onion: 3 pieces
- Chili pepper: 2 pieces
- Ginger: 40 g
4
In a blender, mix onion, cashews, peanuts, garlic, cilantro, ginger, chili, dried shrimp and a glass of water.
- Onion: 3 pieces
- Cashews: 75 g
- Peanuts: 75 g
- Garlic: 2 cloves
- Cilantro: 50 g
- Ginger: 40 g
- Chili pepper: 2 pieces
- Dried shrimp: 75 g
5
In a thick-walled pot, heat vegetable oil and fry pieces of chicken in batches until golden brown. Add oil as needed.
- Vegetable oil: 50 ml
- Chicken: 2 pieces
6
Return the whole chicken to the pot and add the sauce from the blender.
- Chicken: 2 pieces
- Onion: 3 pieces
- Cashews: 75 g
- Peanuts: 75 g
- Garlic: 2 cloves
- Cilantro: 50 g
- Ginger: 40 g
- Chili pepper: 2 pieces
- Dried shrimp: 75 g
7
Add tomatoes.
- Canned diced tomatoes: 400 g
8
Add coconut milk and bring to a boil. Cook for 30 minutes on low heat, covered. Stir occasionally.
- Coconut milk: 250 ml
9
Add the shrimp 5 minutes before it's done.
- Peeled shrimp: 500 g
10
Serve with boiled rice.
