Brazilian recipe
Creamy Chicken in Roasted Squash (Frango na moranga)
This classic dish showcases the marriage of sweet, tender squash with a rich, savory chicken filling, making for an impressive centerpiece.
0.0 / 5 by 0 Reviews
Ingredients
1 medium moranga squash, washed
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1 kg chicken breast, cubed
1 pinch black pepper
2 tablespoons lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped green onion
1 tablespoon chopped parsley
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1 kg chicken breast, cubed
1 pinch black pepper
2 tablespoons lime juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chopped green onion
1 tablespoon chopped parsley
Where to find ingredients
You can find fresh produce like squash and herbs at local municipal markets or roadside stalls. Requeijão cremoso and specialty Brazilian items are available in international grocery aisles or select import stores. Standard pantry staples like coconut milk, oil, and flour can be found at any major supermarket.
Preparation method
- Wrap the entire squash 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 discard the foil.
- Carefully cut a lid off 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 requeijão cremoso inside the squash.
- Keep the squash warm while preparing the filling.
- In a bowl, season the chicken cubes with black pepper and lime juice.
- Set aside.
- Heat the remaining oil in a large pan and sauté the onions and garlic until translucent.
- Add the chicken cubes to the pan.
- Sauté for about 10 minutes until the meat is browned and cooked through.
- Stir in the tomatoes, red chili, and vegetable bouillon cubes.
- Add the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes have fully dissolved.
- Turn off the heat.
- Fold in the table cream, green onion, and parsley.
- Mix well and fill the hollowed-out squash 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 gatherings. By serving the spiced, creamy chicken filling directly inside the roasted squash, you create a beautiful presentation and a wonderful depth of flavor that is truly unique.
Ratings and comments