Brazilian recipe
Creamy Chicken-Stuffed Pumpkin (Frango na moranga)
This classic Brazilian dish pairs the natural sweetness of roasted pumpkin with a rich, savory chicken filling for an unforgettable presentation.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1 kilogram chicken, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, 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 can (approx. 300g) table cream (creme de leite)
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1 kilogram chicken, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, 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 can (approx. 300g) table cream (creme de leite)
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
You can find these ingredients at local markets or supermarkets. Look for fresh pumpkin in the produce section. Requeijão cremoso and Brazilian-style creme de leite are specialty imports, but if unavailable, high-quality cream cheese can be used as a substitute for requeijão, and heavy cream for creme de leite.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Place on a baking tray and bake in a preheated oven at 180ºC (350ºF) 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 all the seeds using a large spoon.
- Brush the outer skin of the pumpkin with 1 tablespoon of the oil.
- Spread a mixture of the vegetable seasoning and requeijão cremoso inside the pumpkin shell.
- Keep the pumpkin warm until ready to serve.
- In a bowl, season the chicken cubes with black pepper and lemon juice.
- Set the chicken aside to marinate briefly.
- Heat the remaining oil in a large pot and sauté the onion and garlic until translucent.
- Add the seasoned chicken cubes to the pot.
- Cook for approximately 10 minutes until the chicken is browned and tender.
- Stir in the chopped tomatoes, red chili pepper, and 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 and the sauce thickens.
- Remove the pot from the heat.
- Fold in the table cream, green onions, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Place the stuffed pumpkin back in the oven for a few minutes to gratinate if a golden finish is desired.
Observations
This recipe is an ideal centerpiece for special gatherings. By serving the spiced chicken directly inside the tender pumpkin, you achieve both a striking visual appeal and a deep, harmonious flavor profile that defines this traditional favorite.
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