Brazilian recipe
Brazilian Stuffed Pumpkin with Creamy Chicken
This stuffed pumpkin dish is a Brazilian classic, pairing the natural sweetness of roasted pumpkin with a rich, seasoned creamy chicken filling.
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Ingredients
1 medium pumpkin (moranga or sugar pumpkin), washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese spread (requeijão)
1 kilo chicken breast, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (or heavy cream)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese spread (requeijão)
1 kilo chicken breast, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can table cream (or heavy cream)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
Find pumpkins and fresh herbs in the produce section of your local supermarket or farmers market. Vegetable bouillon, coconut milk, and creamy cheese spreads can be found in the international or pantry aisles of most grocery stores.
Method
- Wrap the entire pumpkin in aluminum foil
- Place it in a baking dish and bake in a preheated oven at 180ºC for about 1 hour and 30 minutes or until the pulp is tender
- Remove from the oven and discard the foil
- Cut a lid into the top of the pumpkin
- Remove 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 creamy cheese inside the pumpkin
- Keep the pumpkin warm
- Season the chicken cubes with black pepper and lemon juice in a bowl
- Set aside
- Heat the remaining oil in a pan and sauté the onion and garlic
- Add the chicken cubes
- Sauté for about 10 minutes until the meat changes color and is tender
- Add the tomatoes
- Add the red chili pepper
- Add the vegetable bouillon cubes
- Add the flour dissolved in the coconut milk
- Cook for a few minutes while stirring constantly until the bouillon cubes dissolve
- Turn off the heat
- Fold in the table cream
- Add the chives and parsley
- Mix well
- Fill the pumpkin cavity with the chicken mixture
- Return to the oven for a few minutes to gratinate if you desire a golden finish
Notes
This recipe is perfect for special occasions. Serving the chicken directly inside the hollowed-out pumpkin ensures a stunning presentation and a deep, surprising flavor.
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