Brazilian recipe
Chicken in Pumpkin (Frango na Moranga)
Chicken in Pumpkin is a Brazilian classic, combining the sweet flavor of pumpkin with a creamy and well-seasoned filling.
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Ingredients
1 medium sugar pumpkin (moranga squash), washed
4 tablespoons oil
1/2 tablespoon vegetable seasoning
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 table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable seasoning
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 table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
Ingredients can typically be found at large supermarkets and local grocery stores. Coconut milk and table cream are often located in the international or baking aisles. Sugar pumpkins are usually available in the produce section of supermarkets, especially during the fall season.
Preparation method
- Wrap the entire pumpkin in aluminum foil
- Place on a baking sheet and bake in a preheated oven at 180°C (350°F) 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 shell of the pumpkin with 1 tablespoon of oil
- Spread a mixture of the vegetable seasoning 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 table cream, green onions, and parsley
- Mix well and fill the pumpkin cavity with the sautéed mixture
- Bake for a few minutes to gratinate if you want 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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