Brazilian recipe
Chicken-Stuffed Pumpkin (Frango na moranga)
A classic Brazilian centerpiece, this dish pairs the subtle sweetness of roasted pumpkin with a rich, savory, and exceptionally creamy chicken filling.
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Ingredients
1 medium pumpkin (moranga type), washed
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g creamy cheese spread (requeijão)
1 kg chicken breast, cubed
1 pinch black pepper
2 tbsp lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili, finely chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup (240ml) coconut milk
1 tin (approx. 300g) table cream
1 tbsp green onions, chopped
1 tbsp parsley, chopped
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g creamy cheese spread (requeijão)
1 kg chicken breast, cubed
1 pinch black pepper
2 tbsp lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili, finely chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup (240ml) coconut milk
1 tin (approx. 300g) table cream
1 tbsp green onions, chopped
1 tbsp parsley, chopped
Where to find ingredients
Find fresh pumpkins, limes, and fresh aromatics in local farmers' markets or the produce aisle of supermarkets. Requeijão (creamy cheese spread) and coconut milk can be found in the international or Latin American specialty sections of your local grocer; if unavailable, a thick cream cheese or heavy whipping cream may serve as a substitute for the filling's texture.
Preparation method
- Wrap the entire pumpkin in aluminum 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 carefully discard the foil.
- Cut a lid off the top of the pumpkin.
- Scoop out and discard all the seeds using a spoon.
- Brush the outer skin of the pumpkin with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and the creamy cheese spread inside the cavity of the pumpkin.
- Keep the pumpkin warm while preparing the filling.
- Season the chicken cubes with black pepper and lime juice in a mixing bowl.
- Set aside for a few minutes to marinate.
- Heat the remaining oil in a large pot and sauté the onions and garlic until fragrant.
- Add the chicken cubes to the pot.
- Sauté for about 10 minutes until the meat is browned and cooked through.
- Stir in the tomatoes, red chili, and the crumbled bouillon cubes.
- Add the flour previously dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly, until the bouillon cubes have fully dissolved and the sauce thickens.
- Turn off the heat.
- Gently fold in the table cream, green onions, and fresh parsley.
- Mix well and spoon the mixture into the cavity of the prepared pumpkin.
- Return to the oven for a few minutes to gratinate if you prefer a lightly browned top.
Observations
This show-stopping recipe is ideal for special gatherings. By serving the spiced chicken directly inside the hollowed-out pumpkin, you not only achieve a stunning presentation but also infuse the flesh of the squash with the flavorful sauce. It is a true testament to the heartiness of traditional home cooking.
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