Brazilian recipe
Stuffed Pumpkin with Creamy Chicken
This classic Brazilian comfort food pairs the natural sweetness of roasted squash with a luscious, herb-packed chicken filling for a show-stopping meal.
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Ingredients
1 medium kabocha squash (moranga), washed
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning blend
200g creamy soft cheese (requeijão)
1 kilogram chicken breast, cut into cubes
1 pinch black pepper
2 tablespoons fresh lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 pack (approx. 200g) table cream (creme de leite)
1 tablespoon fresh spring onions, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning blend
200g creamy soft cheese (requeijão)
1 kilogram chicken breast, cut into cubes
1 pinch black pepper
2 tablespoons fresh lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, minced
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 pack (approx. 200g) table cream (creme de leite)
1 tablespoon fresh spring onions, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
The kabocha squash (moranga) is widely available in the produce section of most Asian or international supermarkets; if unavailable, a small pumpkin or butternut squash can work as a substitute. For the 'requeijão cremoso', check the Latin American aisle or specialty deli section; a creamy spreadable cheese like cream cheese can be a suitable substitute if needed. 'Creme de leite' can be found in the baking or international aisle, often sold in cartons or cans; heavy cream is a good alternative. Fresh herbs like spring onions and parsley are found in the fresh vegetable section of any local grocery store.
Preparation method
- Wrap the entire squash in aluminum foil
- Place it 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
- Carefully remove from the oven and discard the foil
- Cut a lid off the top of the squash
- Scoop out all the seeds and fibers using a sturdy spoon
- Brush the outer skin of the squash with 1 tablespoon of oil
- Spread a mixture of the vegetable seasoning and soft cheese inside the hollowed pumpkin
- Keep the squash warm while you prepare the filling
- In a mixing bowl, season the cubed chicken with black pepper and lemon juice
- Set the seasoned chicken 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 chicken is browned and cooked through
- Stir in the chopped tomatoes, minced chili, and vegetable bouillon cubes
- Pour in the all-purpose flour dissolved in the coconut milk
- Cook for a few minutes, stirring constantly until the bouillon cubes have fully melted into the sauce
- Turn off the heat
- Gently fold in the table cream, spring onions, and parsley
- Mix well and fill the hollowed squash with the chicken stew
- Return to the oven for a few minutes to lightly gratiné the top for a golden finish
Observations
Perfect for a special dinner, this dish serves a rich, savory chicken stew right inside a roasted pumpkin shell. The combination of creamy textures and vibrant seasoning makes it an unforgettable centerpiece for your table.
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