Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Xim-xim de galinha (chicken w/peanuts & cashews, bahian
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
3- to 4-pound chicken, cut into serving pieces
 Juice of 2 lemons
 Salt&Black pepper to taste
1/4 x ca. 450 gDried smoked shrimp, shelled
Large onion, quartered
Med. ripe tomatoes, peeled, seeded, coarsely chopped
2 EsslöffelPure olive oil
cloves garlic minced
3/4 Tassewater
1 x ca. 450 gJumbo shrimp
Preserved malagueta peppers or to taste
2 EsslöffelGround roasted cashew nuts
1 EsslöffelGround roasted peanuts
1/2 EsslöffelGinger fresh, minced
3 EsslöffelDende oil*
die Zubereitung:

*can replace with a mixture made from 1 cup vegetable oil and 3 tablespoons annatto seeds that have been soaked for 12 hours. Marinate the chicken in the lemon juice, salt, and pepper for half an hour. Grind the dried shrimp in a food processor with the onion and tomatoes into a thick paste. In a large saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until browned. Add the onion, tomato, and shrimp paste and the drained chicken pieces. Brown the chicken pieces on all sides, then add 1/4 cup of the water bit by bit, cover the pot, reduce the heat to low, and cook for 35 to 40 minutes, or until the chicken is almost cooked. Be sure that the mixture does not boil and stir occasionally so that the chicken pieces do not stick to the pan. Add the jumbo shrimp, malagueta peppers, and ground nuts. Check the seasonings. Add the ginger and remaining water and finish cooking by bringing the mixture to a boil. When ready to serve, drizzle the dende over the xim-xim and cook for a few more minutes. Serve hot with white rice and Farofa. ~-

Anmerkungen zum Rezept: