Bahian Chicken Xinxim

Name: Bahian Chicken Xinxim
Prep time: 50 min
Total time: 50 min
Yield: 5 servings
Cuisine: Brésilienne
Ingredients: 2 kg chicken pieces, cut at the joints; 1/2 cup roasted peanuts, ground; 1/2 cup cashews, ground; 1/2 cup dendê palm oil; 2 tablespoons fresh lime juice; 1 tablespoon fresh ginger, grated; 1 teaspoon ground black pepper; 250 g dried shrimp, peeled and ground (optional); 4 garlic cloves, crushed; 1/2 bunch fresh cilantro, chopped; 2 large onions, chopped; 1 cup coconut milk; Salt to taste

By Marie Lefebvre · Updated November 2, 2026

Xinxim de galinha is a soul-warming stew from Bahia, Brazil, deeply rooted in Afro-Brazilian culinary tradition. Rich with dendê palm oil, creamy coconut milk, ground peanuts and cashews, its bold and complex flavor is truly unforgettable. Perfect for a festive gathering, it pairs beautifully with white rice and farofa.

Prep⏱️ 50 min

Servings👥 5 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

5 servings

2 kg chicken pieces, cut at the joints
1/2 cup roasted peanuts, ground
1/2 cup cashews, ground
1/2 cup dendê palm oil
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, grated
1 teaspoon ground black pepper
250 g dried shrimp, peeled and ground (optional)
4 garlic cloves, crushed
1/2 bunch fresh cilantro, chopped
2 large onions, chopped
1 cup coconut milk
Salt to taste

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

Amazon affiliate links

Directions

1
Cut the chicken into pieces. Make the marinade by combining crushed garlic, lime juice, pepper and salt. Coat the chicken thoroughly and let it rest for 30 minutes.
2
Heat the dendê palm oil in a large pot over medium heat. Brown the chicken pieces for about 25 minutes, stirring occasionally, until well coloured.
3
Blend the cilantro, onions, cashews, peanuts and ginger into a smooth paste. Stir this mixture into the pot and add the dried shrimp if using.
4
Continue cooking over medium heat, stirring from time to time, until the chicken is completely tender.
5
Pour in the coconut milk and simmer for a few more minutes until the sauce is rich and creamy.
6
If the sauce reduces too much, add a splash of warm water to reach the desired consistency.
7
Debone the chicken before serving if preferred for easier eating.
8
Serve hot with steamed white rice and dendê farofa on the side.

💡 Chef's Tip

Dendê palm oil is non-negotiable for authentic xinxim — its earthy, golden character defines the dish entirely. Dried shrimp can be found at African, Brazilian or Asian grocery stores and add remarkable umami depth. Make it a day ahead: the flavours deepen beautifully overnight.