Brazilian recipe
Creamy Chicken Stuffed Pumpkin (Frango na moranga)
A classic Brazilian centerpiece dish featuring a tender pumpkin filled with a rich, seasoned, and velvety chicken stew.
0.0 / 5 by 0 Reviews
Ingredients
1 medium moranga pumpkin, washed
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200g creamy requeijão
1 kilogram chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, 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 (creme de leite)
1 tablespoon green onion, chopped
1 tablespoon parsley, chopped
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200g creamy requeijão
1 kilogram chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, 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 (creme de leite)
1 tablespoon green onion, chopped
1 tablespoon parsley, chopped
Where to find ingredients
Find fresh pumpkins and vegetables at local farmers' markets or produce aisles. Requeijão and coconut milk are typically found in specialty Latin or international grocery sections; if unavailable, a mild creamy cheese spread can serve as a substitute for requeijão.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Place in a baking pan 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 off 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 requeijão 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, red chili pepper, and vegetable bouillon cubes.
- Add the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes are dissolved.
- Turn off the heat.
- Incorporate the table cream, green onion, and parsley.
- Mix well and fill the pumpkin cavity with the stew.
- Place in the oven for a few minutes to gratinate if you desire a golden finish.
Observations
This recipe is a showstopper for special occasions, serving savory chicken directly inside a roasted pumpkin shell. The combination of the sweet roasted gourd and the creamy, well-seasoned chicken filling creates a flavor profile that is both comforting and sophisticated.
Ratings and comments