Brazilian recipe
Creamy Chicken-Stuffed Pumpkin (Frango na moranga)
A centerpiece of Brazilian cooking, this dish features tender chicken in a creamy sauce served inside a flavorful, roasted winter squash.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese (requeijão)
1 kg 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, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 200g) table cream
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese (requeijão)
1 kg 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, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 200g) table cream
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
Where to find ingredients
Find fresh pumpkins and vegetables at local markets or supermarkets. For the creamy processed cheese (requeijão), look for specialty cream cheese or high-quality spreadable cheese at large grocery stores. Coconut milk and table cream are available in the pantry aisles of most supermarkets.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Place in a baking tray and bake in a preheated oven at 180ºC for about 1 hour and 30 minutes, or until the flesh is soft.
- Remove from the oven and discard the foil.
- Cut a lid from 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 the processed 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 onions and garlic.
- Add the chicken cubes to the pan.
- Sauté for about 10 minutes until the meat changes color and is tender.
- Add the tomatoes, red chili, and vegetable bouillon cubes.
- Stir in the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes are fully dissolved.
- Turn off the heat.
- Incorporate the table cream, chives, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Place in the oven for a few minutes to brown the top if a golden finish is desired.
Observations
This recipe is a showstopper for special gatherings, serving the savory chicken mixture directly inside the hollowed-out squash. The combination of the sweet roasted pumpkin flesh and the rich, spiced filling creates a unique and unforgettable dining experience.
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