Brazilian Xinxim de Galinha, Bahian Chicken with Peanuts, Cashews and Dendê

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Cathedral of Brasília

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Brazilian Xinxim de Galinha, plated and ready to serve

Xinxim de galinha is a bold, golden chicken stew from Bahia, rich with red palm oil, ground peanuts and cashews, dried shrimp, ginger and coconut milk. It is one of the treasures of Afro-Brazilian cooking. The nuts thicken the sauce naturally, so it fits a keto table with no changes beyond the side dish.

Per serving: 527 calories · 6.9 g net carbs · 49 g protein · 34 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Brazilian Xinxim de Galinha
Brazilian Xinxim de Galinha, plated and ready to serve

Brazilian Xinxim de Galinha, Bahian Chicken with Peanuts, Cashews and Dendê

Xinxim de galinha is a bold, golden chicken stew from Bahia, rich with red palm oil, ground peanuts and cashews, dried shrimp, ginger and coconut milk. It is one of the treasures of Afro-Brazilian cooking. The nuts thicken the sauce naturally, so it fits a keto table with no changes beyond the side dish.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Brazilian
Servings: 5 servings
Calories: 527kcal

Ingredients

  • 2 1/4 pounds boneless chicken thighs cut into large pieces
  • 1 1/4 teaspoons fine salt
  • 3 tablespoons fresh lime juice
  • 4 cloves garlic grated
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons dendê (red palm oil)
  • 1 small onion finely chopped
  • 1/3 cup dried shrimp ground
  • 1/3 cup roasted unsalted peanuts finely ground
  • 1/4 cup roasted unsalted cashews finely ground
  • 1 cup canned coconut milk
  • 1/2 cup chicken bone broth
  • 1 malagueta or other small hot chili minced (optional)
  • 1/4 cup chopped cilantro

Instructions

  • Toss the chicken with the salt, lime juice, garlic and ginger. Let it sit for 20 minutes.
  • Heat the dendê in a heavy pot over medium heat. Add the onion and cook for 4 minutes until soft.
  • Add the chicken with its marinade and cook for 6 to 8 minutes, turning, until it loses its raw color.
  • Stir in the ground dried shrimp, peanuts and cashews, then the coconut milk, broth and chili. Bring to a simmer.
  • Cover and cook gently for 20 minutes, stirring now and then so the nuts do not stick, until the chicken is tender and the sauce is thick and creamy.
  • Taste for salt, stir in most of the cilantro and serve sprinkled with the rest.

Notes

Grind the nuts and dried shrimp separately in a spice grinder or small food processor until they are fine like coarse sand; this is what thickens the sauce. Dendê has a strong, distinctive flavor and a bright orange color. Look for it at Brazilian, West African or Latin markets.
Chef's Tip: Toast the peanuts and cashews in a dry pan for 2 minutes before grinding. It deepens the nutty flavor and gives the sauce a richer color.
Keto Swap: Xinxim is traditionally served with white rice, farofa de dendê and sometimes vatapá, which is thickened with bread. Serve it with cauliflower rice or sautéed greens to keep the meal low carb.
Success Tip: For a milder family version, leave out the chili and serve hot sauce on the side.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 527kcal | Protein: 49g | Fat: 34g | Fiber: 1.5g
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Cooking Brazilian Xinxim de Galinha in the kitchen
Making Brazilian Xinxim de Galinha

About This Dish

Xinxim de galinha is one of the classic dishes of Salvador da Bahia, where African, Portuguese and Indigenous cooking traditions meet. Its key ingredients, dendê oil, dried shrimp and ground nuts, are the same trio that flavors many Afro-Bahian dishes. Bahian cooks describe it as a dish of African origin, part of the Afro-Brazilian cooking tradition centered on Salvador. The oil palm that gives dendê was brought to Brazil from West Africa, and dendê is still produced in Bahia today. Xinxim is often served alongside vatapá and caruru as part of a Bahian feast.

Pairs Well With

  • Brazilian Chuchu Refogado, Sautéed Chayote with Tomato and Herbs
  • Brazilian Torta de Palmito, Hearts of Palm Pie

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Cathedral of Brasília). See all Brazilian recipes

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