Brazilian recipe
Stuffed Pumpkin Chicken (Frango na moranga)
Stuffed Pumpkin Chicken is a classic of Brazilian home cooking, harmonizing the sweet notes of pumpkin with a rich, seasoned creamy filling.
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Ingredients
1 medium moranga pumpkin, washed
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g requeijão cremoso
1kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp chopped green onions
1 tbsp chopped parsley
4 tbsp vegetable oil
1/2 tbsp vegetable seasoning
200g requeijão cremoso
1kg chicken breast, cubed
1 pinch black pepper
2 tbsp lemon juice
2 onions, finely chopped
1 garlic clove, crushed
3 tomatoes, peeled, seeded and chopped
1 red chili pepper, chopped
2 vegetable bouillon cubes
1 tbsp all-purpose flour
1 cup coconut milk
1 can table cream (creme de leite)
1 tbsp chopped green onions
1 tbsp chopped parsley
Where to find ingredients
You can find local pumpkins and fresh produce at the Port Vila fresh markets. For specific Brazilian pantry staples like requeijão and canned table cream (creme de leite), check the international sections of larger supermarkets in town. If unavailable, soft processed cheese or cream cheese can serve as a substitute for requeijão.
Preparation method
- Wrap the entire pumpkin in aluminum 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 foil.
- Cut a lid from the top of the pumpkin.
- Remove all 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.
- In a bowl, season the chicken cubes with black pepper and lemon juice.
- Set aside.
- Heat the remaining oil in a pan and sauté the onions and garlic.
- Add the chicken cubes.
- Sauté for about 10 minutes until the meat is browned and tender.
- Add the tomatoes, red chili pepper, and vegetable bouillon cubes.
- Add the flour previously dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes are fully 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.
- Bake for a few minutes to gratinate if you prefer a golden finish.
Observations
This recipe is an ideal choice for special gatherings, as serving the chicken directly inside the hollowed pumpkin offers an impressive presentation and a remarkably deep flavor.
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