Brazilian recipe
Frango na Moranga (Frango na moranga)
This iconic Brazilian comfort dish features tender chicken in a luscious, spiced sauce, served inside a roasted pumpkin for a stunning table centerpiece.
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Ingredients
1 medium squash (moranga or Kent pumpkin), washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning paste
200g cream cheese (requeijão)
1kg chicken breast, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely diced
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, finely chopped
2 vegetable stock cubes
1 tablespoon plain flour
1 cup coconut milk
1 can (approx. 300ml) pouring cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning paste
200g cream cheese (requeijão)
1kg chicken breast, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely diced
1 garlic clove, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, finely chopped
2 vegetable stock cubes
1 tablespoon plain flour
1 cup coconut milk
1 can (approx. 300ml) pouring cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can find a medium pumpkin or Kent squash at any local greengrocer or supermarket produce section. Requeijão (a creamy, mild Brazilian cheese) is available at specialty Latin American grocers; as a local substitute, use a high-quality cream cheese mixed with a little heavy cream to achieve the signature consistency. Coconut milk and fresh herbs are standard in any major grocery store.
Preparation method
- Wrap the entire squash in foil.
- Place on a baking tray and roast in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is tender.
- Remove from the oven and discard the foil.
- Carefully cut a lid off the top of the squash.
- Use a large spoon to scoop out all the seeds and fibrous strands.
- Brush the exterior skin of the squash with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and cream cheese inside the cavity of the squash.
- Keep the squash warm while preparing the filling.
- In a bowl, season the chicken cubes with black pepper and lemon juice.
- Set aside.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the seasoned chicken cubes to the pan.
- Sauté for about 10 minutes until the chicken is cooked through and tender.
- Stir in the chopped tomatoes, chili, and the vegetable stock cubes.
- Pour in the flour, which has been pre-dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly, until the stock cubes have fully dissolved and the sauce thickens.
- Turn off the heat.
- Gently fold in the cream, green onions, and parsley.
- Mix well and spoon the chicken mixture into the prepared squash.
- Place back in the oven for a few minutes to lightly gratinate if a golden finish is desired.
Observations
Frango na moranga is a spectacular choice for special dinners. By serving the creamy chicken filling directly inside the roasted squash, you get a beautiful presentation alongside the deep, earthy sweetness of the pumpkin, which perfectly balances the savory, spiced chicken. It is a true showstopper that highlights the warmth and richness of home-style Brazilian cooking.
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