Brazilian recipe
Creamy Chicken-Stuffed Pumpkin (Frango na moranga)
Experience the classic Brazilian dish where sweet pumpkin meets a rich, savory, and creamy chicken filling for an unforgettable centerpiece.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning paste
200g requeijão cremoso
1kg chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, finely chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 tin cream (nestle cream or thick cream)
1 tablespoon spring onion, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning paste
200g requeijão cremoso
1kg chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 clove garlic, crushed
3 tomatoes, peeled, deseeded and chopped
1 red chili, finely chopped
2 vegetable stock cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 tin cream (nestle cream or thick cream)
1 tablespoon spring onion, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
You can find fresh pumpkins and high-quality vegetables at your local sabzi mandi or organic grocery stores. Requeijão cremoso is a unique Brazilian cheese spread; if unavailable, you may substitute with a thick, plain cream cheese mixed with a little heavy cream to achieve the proper consistency. Coconut milk, common in Indian cooking, is widely available in grocery stores or hypermarkets.
Preparation method
- Wrap the entire pumpkin in aluminium 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.
- Remove from the oven and discard the foil.
- Carefully cut a lid into the top of the pumpkin.
- Scoop out 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 requeijão inside the pumpkin cavity.
- Keep the pumpkin warm.
- Season the chicken cubes with black pepper and lemon juice in a mixing bowl.
- Set the seasoned chicken aside.
- Heat the remaining oil in a pan and sauté the onions and garlic until translucent.
- Add the chicken cubes to the pan.
- Sauté for about 10 minutes until the meat changes color and becomes tender.
- Add the tomatoes, red chili, and vegetable stock cubes.
- Stir in the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the stock cubes are completely dissolved.
- Turn off the heat.
- Fold in the cream, spring onions, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Place back in the oven for a few minutes to gratinate if you prefer a golden finish.
Observations
This dish is the perfect choice for special gatherings, as serving the chicken directly inside the roasted pumpkin ensures both a stunning visual presentation and an incredibly deep, harmonious flavor profile.
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