Brazilian recipe
Stuffed Pumpkin with Creamy Chicken
Stuffed pumpkin with chicken is a classic of Brazilian cuisine, combining the sweet flavor of pumpkin with a creamy, highly seasoned filling.
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Ingredients
1 medium pumpkin, washed
1 tablespoon oil (for brushing the pumpkin)
1/2 tablespoon vegetable seasoning
200g creamy spreadable cheese
1 kilo chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
4 tablespoons oil (for sautéing)
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 green onion, chopped
1 tablespoon parsley, chopped
1 tablespoon oil (for brushing the pumpkin)
1/2 tablespoon vegetable seasoning
200g creamy spreadable cheese
1 kilo chicken, cut into cubes
1 pinch black pepper
2 tablespoons lemon juice
4 tablespoons oil (for sautéing)
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 green onion, chopped
1 tablespoon parsley, chopped
Where to find ingredients
You can find fresh pumpkins at local farmers' markets or the produce section of most grocery stores. Creamy spreadable cheese and coconut milk are typically found in the dairy and international aisles of your local supermarket.
Method
- Wrap the entire pumpkin in aluminum foil
- Place in a baking dish and bake in a preheated oven at 180°C for about 1 hour and 30 minutes or until the flesh is soft
- Remove from the oven and discard the aluminum foil
- Cut a lid into 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 the creamy cheese on the inside of 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 color and is tender
- Add the tomatoes
- Add the red chili pepper
- Add the vegetable bouillon cubes
- Add the all-purpose flour dissolved in the coconut milk
- Cook for a few minutes
- Stir constantly until the bouillon cubes are dissolved
- Turn off the heat
- Incorporate the heavy cream
- Add the green onion and parsley
- Mix well and fill the cavity of the pumpkin with the chicken mixture
- Return to the oven for a few minutes to gratin if you want a golden finish
Notes
This recipe is perfect for special occasions, serving the chicken directly inside the pumpkin, which ensures an incredible presentation and a surprising flavor.
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