2 chicken breasts, on bone, cut into four pieces (800 g)
6 small chicken thighs (780 g)
1 medium onion, chopped (100 g)
2 tablespoons of lime juice
3 cloves of garlic, minced
1/2 cup toasted and ground pecans (90 g)
1/2 cup roasted and ground hazelnuts (60 g)
1/4 cup olive oil (60 ml)
2 tablespoons of dendé oil
1 tablespoon grated ginger
1 teaspoon salt or to taste
3 cups of water (720 ml)
1 cup of coconut milk (240 ml)
2 cups of medium-sized shrimp, fresh and clean (300 g)
2 chicken breasts, on bone, cut into four pieces (800 g)
6 small chicken thighs (780 g)
1 medium onion, chopped (100 g)
2 tablespoons of lime juice
3 cloves of garlic, minced
1/2 cup toasted and ground pecans (90 g)
1/2 cup roasted and ground hazelnuts (60 g)
1/4 cup olive oil (60 ml)
2 tablespoons of dendé oil
1 tablespoon grated ginger
1 teaspoon salt or to taste
3 cups of water (720 ml)
1 cup of coconut milk (240 ml)
2 cups of medium-sized shrimp, fresh and clean (300 g)
In a large pot, place the chicken breasts, thighs, onion, lime juice, garlic, pecans, hazelnuts, olive oil, ginger, and salt
Bring to high heat, cover, and cook, stirring occasionally, until the chicken breast is golden brown
Add 1 cup of water at a time, scraping the bottom of the pot with a wooden spoon
Cover, reduce heat, and cook, adding more water as needed, until the liquid has evaporated
When all the liquid has evaporated, add the remaining water and cook, covered, for about 20 minutes or until the chicken is tender
Add the coconut milk and shrimp and stir
Cook for an additional 4 minutes or until the shrimp are pink and opaque
Serve immediately.
