Brazilian recipe
Pumpkin Stuffed with Creamy Chicken (Frango na moranga)
Pumpkin stuffed with creamy chicken is a Brazilian classic, combining the sweet notes of squash with a rich, well-seasoned filling.
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Ingredients
1 medium squash (moranga), washed
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g creamy requeijão
1kg chicken, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, chopped
2 vegetable stock cubes
1 tbsp wheat flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp green onion, chopped
1 tbsp parsley, chopped
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g creamy requeijão
1kg chicken, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, chopped
2 vegetable stock cubes
1 tbsp wheat flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp green onion, chopped
1 tbsp parsley, chopped
Where to find ingredients
Find fresh squash, vegetables, and chicken in local supermarkets or greengrocers. Requeijão and cream of milk can be found in international food specialty shops. As a substitute for requeijão, a high-quality cream cheese can be used, though the texture and saltiness will differ slightly.
Preparation method
- Wrap the entire squash in aluminum foil.
- Place on a baking tray and bake 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 aluminum foil.
- Cut a lid into the top of the squash.
- Remove 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 the requeijão inside the squash.
- Keep the squash 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, red chili, and vegetable stock cubes.
- Add the wheat flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the stock cubes have dissolved.
- Turn off the heat.
- Incorporate the table cream, green onion, and parsley.
- Mix well and fill the cavity of the squash with the mixture.
- Place in the oven for a few minutes to brown the top if you desire a golden finish.
Observations
This recipe is perfect for special occasions, as the chicken is served directly inside the hollowed pumpkin, ensuring a striking presentation and a surprising depth of flavor.
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