BAHIAN CHICKEN AND SHRIMP STEW (xinxim de galinha, for six)
¼ cup extra-virgin olive oil
¼ cup fresh lime juice
3 garlic cloves, chopped
1-½ teaspoons salt
¾ teaspoons black pepper
one 3-½ pound chicken, cut into 8 serving pieces
½ pound medium shrimp in shell (21 to 25 per pound), peeled and deveined
1 ounce dried shrimp (available at Asian markets – this is a strong taste – add a small amount and taste it before adding more)
½ cup salted roasted cocktail peanuts
½ cup salted roasted cashews
2 medium onions, chopped
1 green bell pepper, chopped
1 pound fresh tomatoes, chopped
4 bottled malagueta peppers (available at some Latino markets) or 1 to 2 inch fresh Thai chiles, washed and halved lengthwise, seeds and membranes removed and discarded
1-¾ cups chicken stock or reduced-sodium chicken broth (14 fluid ounces)
1 cup well-stirred canned unsweetened coconut milk (8 fluid ounces)
½ cup chopped fresh cilantro
2 tablespoons dende oil (available at some Latino markets and at Kalyustans), optional
- Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt and ½ teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
- Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic and remaining ¼ teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
- Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
- Remove chicken from marinade, reserving the marinade in its bowl, and pat the chicken dry. Heat remaining tablespoon olive oil in a 5 to 6 quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 10 minutes total per batch, transferring back to bowl with marinade as each batch is browned. Add onions and bell pepper to pot and saute, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated in bowl and marinade, and simmer, covered, until chicken is cooked through, about 20 minutes.
- Stir in ground shrimp (this is a strong taste – add a small amount and taste it before adding more) and ground nuts and return to a simmer. Toss marinated shrimp with remaining ½ teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
- Stir in coconut milk, cilantro, remaining tablespoon lime juice and dende oil, if using.
adapted from Gourmet Magazine, September, 2005