Brazilian recipe
Creamy Chicken-Stuffed Moranga Squash (Frango na moranga)
Frango na moranga is a Brazilian classic that brings together the natural sweetness of squash with a creamy, well-seasoned filling.
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Ingredients
1 medium moranga squash, washed
4 tbsp oil
1/2 tbsp vegetable seasoning
200 g creamy requeijão
1 kg chicken, cut into cubes
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, chopped (peeled and seeded)
1 red chili, chopped
2 bouillon cubes, vegetable flavor
1 tbsp all-purpose flour
1 cup coconut milk
1 can cream
1 tbsp chopped spring onion
1 tbsp chopped parsley
4 tbsp oil
1/2 tbsp vegetable seasoning
200 g creamy requeijão
1 kg chicken, cut into cubes
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, chopped (peeled and seeded)
1 red chili, chopped
2 bouillon cubes, vegetable flavor
1 tbsp all-purpose flour
1 cup coconut milk
1 can cream
1 tbsp chopped spring onion
1 tbsp chopped parsley
Where to find ingredients
Look for the squash, chicken, aromatics, and dairy in the fresh produce, poultry, spices, and dairy sections of supermarkets, wet markets, or neighborhood groceries. If needed, use plain pumpkin as a substitute for moranga squash, keeping the rest of the recipe the same.
Preparation method
- Wrap the whole squash in aluminum foil
- Place it on a baking sheet and bake in a preheated oven at 180°C 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 from the top of the squash
- Remove all the seeds with a spoon
- Brush the outer skin of the squash with 1 tbsp of oil
- Spread a mixture of the vegetable seasoning and requeijão inside the squash
- Keep the squash 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, and 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 cream, spring onion, and parsley
- Mix well and fill the squash cavity with the sautéed chicken mixture
- Return to the oven for a few minutes to gratinate, if you want a golden finish
Observations
This recipe is perfect for special occasions, serving the chicken straight inside the squash, which gives it an impressive presentation and a surprisingly rich flavor.
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