Xinxin De Galinha (Poultry Xinxin)

For Xinxin de galinha, first divide the prepared poularde into 8 pieces, rinse in cold water, dry and leave in the marinade (mix all ingredients) for about 2 hours.

Fry the shrimp in a little soybean oil until they turn a light pink color, set aside.

Remove poultry pieces from marinade, drain a little. Pour more oil into the pan and fry the poultry pieces in small portions until golden brown. Remove from the oil and set aside.

Pour the frying oil through a paper filter bag into a large pot, add the olive oil. Puree the onion, garlic cloves, bell bell pepper and chili in a blender and gently sauté in the heated oil. Pour in the poultry stock, put in the bay leaf and add the poultry parts. Simmer in the sauce base over low heat for about 30-35 minutes, stirring occasionally with a wooden spoon. If necessary, add a little water.

Grind nuts and dried crab in a blender, add to the pot with the ginger. Stir in coconut milk and simmer the xinxin for about 5 more minutes. Fold in the fried crabs, heat briefly. Stir in the dendê oil and sprinkle with chopped herbs. Sprinkle with the remaining lime juice.

Serve xinxin de galinha with white rice and farofa.

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