Brazilian recipe
Creamy Chicken in Roasted Squash (Frango na moranga)
This classic dish showcases the natural sweetness of roasted squash filled with a savory, creamy chicken stew, making for a truly impressive centerpiece.
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Ingredients
1 medium moranga squash, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1kg chicken breast, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) table cream (creme de leite)
1 tablespoon green onions, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1kg chicken breast, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded, and chopped
1 red chili pepper, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) table cream (creme de leite)
1 tablespoon green onions, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
You can find fresh produce like the moranga squash and chili peppers at local farmers' markets or the produce section of supermarkets in Namibia. The requeijão cremoso and Brazilian-style table cream (creme de leite) are specialty items; look for them in the imported goods aisle of larger supermarkets. If unavailable, you may substitute requeijão with a high-quality cream cheese mixed with a little heavy cream for consistency.
Preparation method
- Wrap the entire squash in aluminum foil.
- Place it in a roasting 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 foil.
- Carefully cut a lid into the top of the squash.
- Use a large spoon to scrape out and discard all the seeds.
- Brush the outer skin of the squash with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and the requeijão cremoso inside the hollowed squash.
- Keep the squash warm until ready to serve.
- In a bowl, season the chicken cubes with black pepper and lemon juice.
- Set the chicken aside to marinate briefly.
- Heat the remaining oil in a large pot and sauté the onion and garlic until translucent.
- Add the seasoned chicken cubes to the pot.
- Sauté for about 10 minutes until the chicken is cooked through and soft.
- Stir in the chopped tomatoes, red chili pepper, and the vegetable bouillon cubes.
- Pour in the flour, previously dissolved in the coconut milk, while stirring.
- Cook for a few minutes, stirring constantly until the bouillon cubes are fully dissolved and the sauce thickens.
- Turn off the heat.
- Gently fold in the table cream, green onions, and parsley.
- Mix well and fill the hollowed cavity of the warm squash with the chicken stew.
- Return to the oven for a few minutes to lightly gratinate the top if you prefer a golden finish.
Observations
This recipe is perfect for special gatherings, as serving the chicken directly inside the hollowed-out squash provides both a stunning presentation and a wonderful depth of flavor. The combination of the tender, roasted squash flesh with the rich, velvety chicken filling is a hallmark of traditional Brazilian comfort food.
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