Chicken Stew in a Pumpkin Shell (Frango na Moranga)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6 people
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Calories
397 kcal
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Course
Main Course
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Cuisine
Brazilian
Chicken Stew in a Pumpkin Shell (Frango na Moranga)
Description
This dish begins by hollowing a medium pumpkin to create a shell and roasting it until soft but still intact. The pumpkin's lid is roasted separately, and its pulp is scooped out and pureed to add to the chicken stew. The stew combines shredded, roasted chicken with sautéed onion, garlic, dry white wine, tomato paste, chicken stock, pumpkin puree, coconut milk, and softened cream cheese, seasoned with salt and pepper. The mixture melds creamy, savory, and slightly sweet elements.
Transferring the stew into the pumpkin shell, it is topped with shredded mozzarella or another semi-soft cheese blend and baked until the cheese melts and slightly browns. The presentation is striking, with the pumpkin serving as a natural vessel that brings a subtle roasted flavor to the dish.
This stew can be served as a main course and highlights a balance of textures from tender chicken, creamy sauce, and soft pumpkin flesh.
Leftovers should be kept refrigerated in an airtight container for up to 3 days. Freezing is not recommended as it may change the texture of the stew.
Ingredients
- For the Pumpkin:
- 1 pumpkin medium
- 1 tablespoon salt
- 1 pinch black pepper ground
- 2 tablespoons butter melted, unsalted
- For the Chicken Stew:
- 2 tablespoons vegetable oil
- 1 yellow onion small diced, or white onion, medium
- 2 cloves garlic minced
- 1-½ pounds chicken skinned and shredded, 700 g, roasted
- ½ cup white wine dry
- 2 teaspoons tomato paste
- 1 cup chicken stock
- salt to taste
- black pepper to taste
- ¾ cup pumpkin puree from roasted pumpkin lid
- 1 cup coconut milk
- 4 oz cream cheese softened, about ½ cup, light
- 2 tablespoons parsley chopped, or cilantro
- 1-2 cups cheese Mozzarella or other semi-soft of your choice. I used Fiesta Blend in mine, shredded, for topping
Instructions
- For the pumpkin: Preheat oven to 375 degrees F (191 degrees C). Line a large baking sheet with parchment paper and set aside.
- Trace a guide line around the top of the pumpkin using a pumpkin carving tool or a paring knife. Then, following your guide line, use a sharp knife to cut off the top or lid.
- Scoop out all the seeds from both the pumpkin and the lid.
- Season the inside of both the pumpkin shell and the lid with salt and pepper, and brush the rim of the pumpkin shell and the inner part of the lid with melted butter. Use the remaining melted butter to drizzle the inside of the pumpkin shell.
- Bake pumpkin shell upside down for about 30 minutes or until it is soft when poked with a knife....and the lid for about 20 minutes. Let cool on a rack. Once warm, scoop out the roasted pumpkin pulp from the lid and, if necessary, from the pumpkin shell-- just enough to obtain ¾ cup of pulp.
- Be careful to not slit open the pumpkin shell: you want to preserve the pumpkin shell where the chicken stew will be served. Reserve the pulp.
- For the chicken stew: In a large dutch pan, heat the oil over medium heat and sweat the chopped onion for about 3 minutes, stirring occasionally. Then, add the garlic and cook for about 30 seconds. Increase the heat to medium-high, add the shredded chicken, and sautée for about 2-3 minutes, stirring occasionally.
- Add the wine and let evaporate. Stir in the tomato paste and then the stock, salt, and pepper. In a blender, blend the reserved roasted pumpkin puree with the coconut milk and add to the chicken stew. Bring to a boil; then decrease the heat to medium-low, cover partially, and let simmer for approximately 15 minutes.
- Mix the softened cream cheese into the chicken stew and let cook for 2 minutes over medium-low heat. Remove from heat and stir in the chopped parsley or cilantro.
- Pour chicken stew into the pumpkin shell that has been resting on the baking sheet, and top stew with the shredded cheese. Broil for about 5 minutes or until cheese has melted and begun to brown a bit. Serve chicken stew with either white rice nor cauliflower rice. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freezing this dish is not advised as it may alter the consistency of the stew.
- When hollowing the pumpkin, take care not to cut through the shell to keep it intact for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 62mg | 21% |
| Sodium | 1478mg | 62% |
| Potassium | 1106mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 19662IU | 393% |
| Vitamin C | 23mg | 26% |
| Calcium | 241mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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