Bahian Chicken And Shrimp Stew
xinxim de galinha 
we debated whether to simmer or boil the coconut milk for this dish, 
fearing flavor loss or curdling. we ended up adding it at room 
temperature, with great results. 
1/4 cup  extra-virgin olive oil
1/4 cup  fresh lime juice
3   garlic cloves, chopped
1-1/2 tsp  salt
3/4 tsp  black pepper
1   3 1/2-lb) chicken, cut into 8 serving pieces
1/2 lb.  medium shrimp in shell (21 to 25 per lb), peeled and deveined
1 oz.  dried shrimp*
1/2 cup  salted roasted cocktail peanuts
1/2 cup  salted roasted cashews
2 medium  onions, chopped
1   green bell pepper, chopped
1 lb.  fresh tomatoes, chopped
4   bottled red malagueta peppers** or 1- to 2-inch fresh red thai chiles
1-3/4 cup  chicken stock or reduced-sodium chicken broth (14 fl oz)
1 cup  well-stirred canned unsweetened coconut milk (8 fl oz)
1/2 cup  chopped fresh cilantro
2 Tbsp  dendÍ oil***, optional
  special equipment: an electric coffee/spice grinder
whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half 
of garlic, 1 teaspoon salt, and 1/2 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 1/4 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 and pat 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 6 minutes 
total per batch, transferring to a large plate. 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 on plate, and simmer, covered, until chicken is cooked 
through, 25 to 30 minutes. 
stir in ground shrimp and ground nuts and return to a simmer. toss 
marinated shrimp with remaining 1/2 teaspoon salt and add to stew along 
with marinade. simmer until shrimp are just cooked through, 3 to 4 
stir in coconut milk, cilantro, remaining tablespoon lime juice, and 
dendÍ oil (if using). 
*available at asian markets. 
**available at some latino markets. 
***available at some lantino markets and 
makes 6 to 8 servings. 
(ID: 1426) Mirror: Mon, Sep 5, 2005

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