Xim Xim Chicken (Xim-Xim De Galinha)

The Sheraton World Cookbook, 1982

1 hour — 4 Servings

Ingredients

1⁄4	cup	dry roasted peanuts (ground)
1⁄4	cup	cooked chestnuts (ground - or ground roasted cashews)
2	tablespoon	ground dried and salted shrimp
1⁄2	cup	coconut oil
3	pound	whole chicken (cut into serving pieces)
1⁄2	cup	onions (minced)
1	teaspoon	garlic (minced)
1 1⁄4	cup	coconut milk
		salt and cayenne pepper (to taste)
		chopped fresh cilantro, or fresh parsley, for garnish

Instructions

Grind together the peanuts, chestnuts (or cashews), and dried shrimp in a blender or food processor until well combined. Set aside.

Heat oil in large heavy skillet over medium-high heat until a light haze forms over it. Fry chicken pieces for about 25 minutes in hot oil, turning to cook and brown evenly. Remove chicken, drain, and cool. When cool, tear meat off the bones, shred, and set it aside. Discard skin and bones.

Pour off all but 1 tablespoon of oil from the pan. Sauté onions and garlic briefly until translucent. Pour in coconut milk and ground nuts and shrimp. Stir and gently boil 3 or 4 minutes until sauce starts to thicken. Lower heat, add shredded chicken, salt, and cayenne pepper to taste. Cover the pan and simmer 10 minutes longer to blend the flavors.

Serve on steamed or boiled white rice, garnished with a tablespoon of chopped cilantro or parsley.

Notes

Although this recipe calls for chestnuts, cashews seemed be to more popular – or common dash for this recipe.