Brazilian recipe
Creamy Stuffed Pumpkin with Chicken and Requeijão (Frango na moranga)
Frango na moranga is a Brazilian classic, bringing together the sweet flavour of pumpkin with a creamy, well-seasoned filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200 g creamy requeijão
1 kilo chicken cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, mashed
3 tomatoes, chopped (peeled and seeded)
1 red pepper, chopped
2 vegetable stock cubes
1 tablespoon wheat flour
1 cup coconut milk
1 can cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200 g creamy requeijão
1 kilo chicken cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 garlic clove, mashed
3 tomatoes, chopped (peeled and seeded)
1 red pepper, chopped
2 vegetable stock cubes
1 tablespoon wheat flour
1 cup coconut milk
1 can cream
1 tablespoon chopped spring onion
1 tablespoon chopped parsley
Where to find ingredients
Look for the pumpkin, chicken, herbs, and dairy at local markets, supermarket produce sections, butcher counters, and the refrigerated dairy aisle. If needed, a mild cream cheese can be used as a substitute for requeijão, but keep the original ingredient if available.
Preparation method
- Wrap the whole pumpkin in aluminium foil
- Place it on 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 aluminium 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 requeijão inside the pumpkin
- Keep the pumpkin warm
- Season the chicken cubes with the 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 colour and becomes tender
- Add the tomatoes, red pepper and vegetable stock cubes
- Add the wheat flour dissolved in the coconut milk
- Cook for a few minutes, stirring constantly until the stock cubes dissolve
- Turn off the heat
- Stir in the cream, spring onion and parsley
- Mix well and fill the pumpkin cavity with the chicken mixture
- Bake for a few minutes to gratin, if you want a golden finish
Observations
This recipe is ideal for special occasions, serving the chicken directly inside the pumpkin, which creates an impressive presentation and a surprising flavour.
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