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Xinxim… a Brazilian odyssey

A dish with history, travelled from west Africa to North East Brazil, then evolved through decades into what is known now XinXim (Shin-Sheem)


If you like chicken satay, you would love Xinxim.



No wonder why this creamy and rich chicken dish has a lofty reputation of being footballer Pele's favourite meal!

With rich Brazilian flavours, this is traditionally made with peanut butter, chicken, prawns or crayfish, chilli and coconut milk and lots of love.

It is normal for this dish to lack the popularity in this part of the continent for geographical and cultural reasons, however, it will gain more recognition for the easy way to prepare it, specially that it incorporates my favourite ingredients; chilli, coconut milk AND peanuts.

Only a real Bahia person will make the 'pasta de Amendoim' (peanut butter), but for an easy start, you can always buy the crunchy peanut butter from your local supermarket.


The idea of mixing fish stock, coconut milk and peanut butter with the chicken might sound off, but trust me, the result will be unbelievable.


Ingredients

3 chicken breasts, skinless & boneless

25g crayfish tails or shrimps

1 small diced onion

1 clove fresh garlic

15g butter

1 level teaspoon chilli puree

juice of 1/2 lemon

juice of 1/2 lime

250ml coconut milk

100ml water

1 fish stock cube

150g peanut butter

Salt to taste

Cracked black pepper to taste

3 level tablespoon unrefined palm oil


METHOD

Place the butter & palm oil into a large flat casserole or roasting tray on a medium hob & gently fry the chicken breasts to colour all over then remove from the tray.

To the tray add the onion, garlic & chilli puree & fry without colouring then crumble in the fish stock cube & stir in.

Add lemon & lime juices, whipping cream, water, peanut & stir together.

Put the chicken back in (you can cut it into strips if you wish or keep it as whole pieces), add the crayfish or shrimps, cover & place in the oven to braise for approximately 1 hour at 150 degrees celsius.

When ready the sauce should have slightly thickened.

Serve with white rice & a garnish of watercress. Additional accompaniments include fried plantain & coconut farofa. SHARE!

We love to see your homemade Sobremesa classics! Tag #sobremesarestaurant on Instagram & we'll regram our favourites.

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