Brazilian recipe
Pumpkin Stuffed with Creamy Chicken (Frango na moranga)
This classic dish balances the sweetness of roasted squash with a rich, savory chicken filling, served directly in the pumpkin shell.
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Ingredients
1 medium squash (moranga), washed
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200g creamy cheese spread (requeijão)
1 kilogram chicken, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup (tea) coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons oil
1/2 tablespoon vegetable seasoning
200g creamy cheese spread (requeijão)
1 kilogram chicken, cubed
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup (tea) coconut milk
1 can heavy cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
Fresh produce and chicken are available at local markets or supermarkets. For specific items like 'requeijão' (creamy cheese spread) and 'moranga' squash, seek out specialized food retailers; as substitutes, cream cheese or similar spreadable soft cheeses may be used for the former, and butternut or kabocha squash for the latter.
Preparation method
- Wrap the entire squash in aluminum foil.
- Place on a baking sheet 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 aluminum foil.
- Cut a lid into 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 creamy cheese spread 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 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.
- Incorporate the heavy cream, green onions, and parsley.
- Mix well and fill the cavity of the squash with the chicken mixture.
- Bake for a few minutes to brown the top if you desire a golden finish.
Observations
This recipe is perfect for special occasions, as serving the chicken directly inside the pumpkin ensures a stunning presentation and a depth of flavor that is truly remarkable. The combination of tender chicken and creamy sauce inside the roasted squash creates a unique, comforting experience.
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