Brazilian recipe
Roasted Pumpkin Stuffed with Chicken (Frango na moranga)
This classic Brazilian dish pairs the natural sweetness of roasted squash with a rich, savory chicken filling, served directly in the shell for a stunning presentation.
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Ingredients
1 medium moranga squash, washed
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g requeijão
1 kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp fresh green onion, chopped
1 tbsp fresh parsley, chopped
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g requeijão
1 kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp fresh green onion, chopped
1 tbsp fresh parsley, chopped
Where to find ingredients
You can find fresh moranga squash and local tropical produce at island farmers' markets. Requeijão and table cream (creme de leite) are often available in the international or specialty dairy aisles of larger grocery stores. If you cannot source requeijão, a high-quality spreadable cream cheese is a suitable substitute.
Preparation method
- Wrap the entire squash in aluminum foil.
- Place on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 1 hour and 30 minutes, or until the flesh is tender.
- Remove from the oven and discard the aluminum foil.
- Carefully cut a lid into the top of the squash.
- Scoop out all the seeds using a spoon.
- Brush the outer skin of the squash with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and the requeijão inside the cavity of the squash.
- Keep the squash warm.
- Season the cubed chicken with black pepper and lemon juice in a mixing bowl.
- Set aside.
- Heat the remaining oil in a large skillet or pan and sauté the onions and garlic.
- Add the cubed chicken to the pan.
- Sauté for about 10 minutes until the meat is cooked through and tender.
- Stir in the tomatoes, the red chili, and the vegetable bouillon cubes.
- Pour in the flour previously dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes are fully dissolved.
- Turn off the heat.
- Fold in the table cream, green onions, and parsley.
- Mix well and fill the prepared squash cavity with the chicken mixture.
- Return to the oven for a few minutes to brown slightly if you prefer a golden finish.
Observations
This recipe is a showstopper for special occasions, combining tender chicken with a velvety, well-seasoned sauce. Serving it inside the roasted pumpkin not only looks impressive but also allows the flavors to meld beautifully, creating a comforting and flavorful experience.
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