Brazilian recipe
Pumpkin Stuffed with Creamy Chicken (Frango na moranga)
A classic Brazilian dish that pairs the subtle sweetness of roasted squash with a rich, savory, and creamy chicken filling.
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Ingredients
1 medium squash (moranga), washed
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese (requeijão)
1kg chicken, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled and deseeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon wheat flour
240ml coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese (requeijão)
1kg chicken, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled and deseeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon wheat flour
240ml coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
Find fresh squash, aromatics, and chicken at local markets. Processed cream cheese (requeijão) is a specific Brazilian product; as a substitute, one may use a thick, spreadable cream cheese. Table cream (creme de leite) can be found in the canned goods aisle of supermarkets.
Preparation method
- Wrap the entire squash 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 tender.
- Remove from the oven and discard the foil.
- Cut a lid from the top of the squash.
- Remove all the seeds using a spoon.
- Brush the outer skin of the squash with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and the processed cheese 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 pot 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 vegetable bouillon cubes.
- Stir in the wheat flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes have dissolved.
- Turn off the heat.
- Stir in the table cream, green onions, and parsley.
- Mix well and fill the squash cavity with the stew.
- Return to the oven for a few minutes to gratinate if a golden finish is desired.
Observations
This recipe is a showstopper for special gatherings. By serving the tender chicken stew directly inside the roasted squash, you achieve both a stunning presentation and a depth of flavor that is truly unique to traditional home cooking.
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