Brazilian recipe
Chicken in Pumpkin
Chicken in pumpkin is a classic Brazilian dish, combining the sweet flavor of pumpkin with a creamy and well-seasoned filling.
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Ingredients
1 medium pumpkin (like 'moranga' or 'kabocha'), washed
4 tablespoons oil
1/2 tablespoon vegetable seasoning blend
200g cream cheese
1 kilogram chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 crushed garlic clove
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable seasoning blend
200g cream cheese
1 kilogram chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 chopped onions
1 crushed garlic clove
3 chopped tomatoes (peeled and seeded)
1 chopped red chili pepper
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
These ingredients can be found at most supermarkets. Fresh herbs and specialty chilies may be available at farmers' markets.
Preparation method
- Wrap the entire pumpkin in aluminum foil
- Place on a baking sheet and bake in a preheated oven at 350°F (180°C) for about 1 hour and 30 minutes, or until the pulp is tender
- Remove from the oven and discard the aluminum foil
- Cut a lid off the top of the pumpkin
- Remove all seeds using a spoon
- Brush the outer skin of the pumpkin with 1 tablespoon of oil
- Spread a mixture of the vegetable seasoning blend and cream 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 becomes tender
- Add the tomatoes, red chili pepper, and vegetable bouillon cubes
- Add the all-purpose flour dissolved in the coconut milk
- Cook for a few minutes, stirring constantly until the bouillon cubes dissolve
- Turn off the heat
- Stir in the heavy cream, green onions, and parsley
- Mix well and fill the cavity of the pumpkin with the sautéed mixture
- Bake for a few minutes to gratinate if you desire a golden finish
Observations
This recipe is perfect for special occasions, serving the chicken directly inside the pumpkin, which guarantees an incredible presentation and a surprising flavor.
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