Brazilian recipe
Roasted Pumpkin with Creamy Chicken (Frango na moranga)
This classic Brazilian dish pairs the natural sweetness of roasted pumpkin with a rich, savory, and creamy chicken filling for an impressive presentation.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons cooking 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 clove garlic, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup (tea) coconut milk
1 tin table cream (creme de leite)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons cooking 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 clove garlic, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, finely chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup (tea) coconut milk
1 tin table cream (creme de leite)
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
You can find fresh pumpkins and local produce at neighborhood markets or grocery store vegetable aisles. Requeijão cremoso and canned creme de leite are specialty items; look for them in the imported goods section of large supermarkets. Coconut milk is widely available in most pantry aisles.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Place it on a baking sheet 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.
- Cut a lid from the top of the pumpkin.
- Scoop out all the seeds using a spoon.
- Brush the exterior skin of the pumpkin with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and requeijão cremoso inside the pumpkin.
- Keep the pumpkin warm.
- In a bowl, season the chicken cubes with black pepper and lemon juice.
- 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, and the bouillon cubes.
- Add the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes have dissolved.
- Turn off the heat.
- Incorporate the table cream, chives, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Return to the oven for a few minutes to brown the top if you desire a golden finish.
Observations
This recipe is an ideal centerpiece for special gatherings. By serving the spiced chicken directly inside a tender, roasted pumpkin, you create a dish that is as visually stunning as it is flavorful.
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