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Chicken with Shrimp and Peanut     HT  MC  Brazilian  55mins


Serves 4     Hot  Poultry Shellfish Seafood Nuts  Main Course  Gluten Wheat Dairy Free  Eggless   Brazil Sth American South America



4 large Chicken Breasts, each cut into 3 width ways 

4 tbsp Lime Juice 

2 Garlic Cloves, crushed 


2 tbsp Olive Oil 

1 Onion, grated 

A small handful of Dried Shrimp, finely ground 

50g/2oz Dry Roasted Peanuts, ground 

1 Chili Pepper, seeded and chopped

120ml/4fl.oz. Chicken Stock 

60ml/2fl.oz. Dende Oil




1. Place the chicken in a shallow dish with the lime juice, garlic and salt mix well and set aside. 


2 Heat the oil in a large saucepan until hot, add the onion, dried shrimp, peanuts, and hot pepper and sauté for 5 minutes, stirring from time to time. 


3. Add the chicken pieces and their liquid, and cook for a few minutes, turning the pieces once. 


4. Add the chicken stock, cover, and simmer gently for 30 minutes until the chicken is tender, stirring from time to time and adding a little more stock if necessary. 


5. Adjust the seasoning, pour in the dende (palm) oil, and cook for a further two minutes. Serve hot with rice.




More Chicken Recipes  |  General Prep & Cooking Times   |  More Brazilian Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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