Brazilian recipe
Pumpkin Stuffed with Creamy Chicken (Frango na moranga)
This dish is a classic of Brazilian home cooking, combining the sweet notes of roasted pumpkin with a rich, seasoned chicken filling.
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Ingredients
1 medium pumpkin (moranga), washed
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese (requeijão)
1 kilogram chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
4 tablespoons vegetable oil
1/2 tablespoon vegetable seasoning
200g creamy processed cheese (requeijão)
1 kilogram chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
2 onions, chopped
1 clove garlic, crushed
3 tomatoes, peeled and seeded, chopped
1 red chili, chopped
2 vegetable bouillon cubes
1 tablespoon all-purpose flour
1 cup coconut milk
1 can (approx. 300g) table cream
1 tablespoon chopped green onions
1 tablespoon chopped parsley
Where to find ingredients
Find fresh pumpkins and produce at local farmer's markets or supermarkets. Requeijão is a specific Brazilian creamy cheese; if unavailable, a mild, spreadable cream cheese can be used as a substitute. Table cream (creme de leite) is available in the international or canned goods aisle.
Preparation method
- Wrap the entire pumpkin 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 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 the processed cheese 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, and vegetable bouillon cubes.
- Add the flour dissolved in the coconut milk.
- Cook for a few minutes, stirring constantly until the bouillon cubes dissolve.
- Turn off the heat.
- Incorporate the table cream, green onions, and parsley.
- Mix well and fill the pumpkin cavity with the chicken mixture.
- Place in the oven for a few minutes to brown the top if you prefer a golden finish.
Observations
This recipe is perfect for special gatherings, serving the chicken directly inside the hollowed-out pumpkin, which guarantees a stunning presentation and a wonderful depth of flavor. The creaminess of the filling balances beautifully with the tender, roasted flesh of the squash.
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