Brazilian recipe
Pumpkin Stuffed with Creamy Chicken (Frango na moranga)
A centerpiece of Brazilian home cooking, this dish features tender chicken in a rich, creamy sauce served inside a whole roasted pumpkin.
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Ingredients
1 medium pumpkin (moranga), washed
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g creamy requeijão
1kg chicken, cut into cubes
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp wheat flour
240ml coconut milk
1 can table cream
1 tbsp chopped green onions
1 tbsp chopped parsley
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g creamy requeijão
1kg chicken, cut into cubes
1 pinch black pepper
2 tbsp lemon juice
2 onions, chopped
1 garlic clove, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp wheat flour
240ml coconut milk
1 can table cream
1 tbsp chopped green onions
1 tbsp chopped parsley
Where to find ingredients
You can find fresh pumpkins and standard poultry at local produce markets and grocery stores. Requeijão is a specific Brazilian cream cheese; if unavailable, a thick, mild cream cheese can be used as a substitute. Table cream can be replaced by heavy cream.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Place 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 foil.
- Cut a lid into the top of the pumpkin.
- Remove all the seeds using a spoon.
- Brush the outer skin of the pumpkin with 1 tbsp of oil.
- Spread a mixture of the vegetable seasoning and the requeijão 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 is tender.
- Add the tomatoes, red chili pepper, and vegetable bouillon cubes.
- Add the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes are dissolved.
- Turn off the heat.
- Fold in the table cream, green onions, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Return to the oven for a few minutes to gratinate if you desire a golden finish.
Observations
This recipe is perfect for special occasions, as serving the chicken directly inside the pumpkin ensures a spectacular presentation and a wonderful depth of flavor. The sweetness of the squash perfectly complements the savory, spiced creamy filling.
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