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 teaspoons salt
3/4 teaspoon 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 cups 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 tablespoons dend=EA 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 saut=E9, 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
minutes.

Stir in coconut milk, cilantro, remaining tablespoon lime juice, and
dend=EA oil (if using).

*Available at Asian markets.
**Available at some Latino markets.
***Available at some Lantino markets and sendexnet.com.

Makes 6 to 8 servings.