This dish is so fragrant and has the unusual pairing of prawns and chicken. It’s quick and one of my most satisfying comfort foods after a long day of work. There’s no story behind it. Just that I wanted something Latin and delicious for a public class that I was teaching.
I came across a few recipes for Xinxin de Galinha and took the traditional and made it my own. This tastes wonderful over a bowlful of pasta, rice, or even quinoa. If you’re not a fan of cilantro then try some chiffonade of basil.
I’d love to hear what you and your loved ones think about the explosion of varied taste sensations in this recipe.
Sher’s Xinxin de Galinha (Brazilian Braised Chicken and Prawns)
2 lbs. chicken thighs cut into strips, deboned and skinned 1/2 lime juice 1 teaspoon garlic, minced fine 1 tablespoon extra virgin olive oil 1 medium size onion, finely chopped ½ can (14 oz) diced tomatoes 2 to 3 anchovy filets (in oil) ½ cup coconut milk (you can use light) 1 teaspoon fresh ginger (finely minced) ½ bunch coriander, leaves picked 2 tablespoons cashew nuts, chopped fine ½ lb. peeled and deveined prawns 1 jalapeno pepper or hot chillies of your choice, optional Coarsely Ground black pepper and coarse kosher salt to taste
Marinate chicken in lime, garlic and salt.
Fry onion in the olive oil; add anchovies
stir in the marinated chicken.
Add diced tomato let it cook for about 10 minutes.
Add coconut milk and ginger to simmer gently for another 10 minutes.
Add coriander, cashew nuts and prawns, cover and continue to cook for about 5-10 minutes until prawns are cooked.
Stir in chillies, if using and serve with whole grain brown rice and salad.