Brazilian recipe
Creamy Chicken in Roasted Pumpkin (Frango na moranga)
A centerpiece of Brazilian home cooking, this dish marries the sweet, tender flesh of a roasted squash with a rich, savory chicken filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1kg 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, finely chopped
2 vegetable stock cubes
1 tablespoon wheat flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
4 tablespoons cooking oil
1/2 tablespoon vegetable seasoning
200g requeijão cremoso
1kg 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, finely chopped
2 vegetable stock cubes
1 tablespoon wheat flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
Where to find ingredients
Find fresh pumpkins and produce at local markets (sokoni). For Brazilian specific items like 'requeijão' and 'creme de leite', visit specialized gourmet shops or larger supermarkets that stock international ingredients. As a substitute, you may use thick cream cheese for the requeijão and thickened heavy cream for the creme de leite.
Preparation method
- Wrap the entire pumpkin in aluminum foil.
- Place in a roasting pan 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 pumpkin.
- Remove all the seeds using a spoon.
- Brush the exterior of the pumpkin shell with 1 tablespoon of oil.
- Spread a mixture of the vegetable seasoning and requeijão inside the pumpkin cavity.
- Keep the pumpkin warm.
- Season the cubed chicken 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 is browned and cooked through.
- Add the tomatoes, red chili, and vegetable stock cubes.
- Stir in the wheat flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the stock cubes are fully dissolved.
- Turn off the heat.
- Fold in the table cream, chives, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Return to the oven for a few minutes to brown the top if you prefer a golden finish.
Observations
This recipe is a showstopper for special gatherings, serving succulent chicken directly inside a roasted pumpkin. The result is not only a visually striking presentation but a deep, comforting flavor that defines classic Brazilian comfort food.
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