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    Home > Easy Gluten-Free Recipes

    Published: Nov 7, 2013 · Modified: Sep 7, 2022 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 50 Comments

    Creamy Chicken Stew in a Pumpkin (Frango na Moranga)

    Gluten FreeLow Carb

    Jump to Recipe ↓

    A healthy and creamy chicken stew in a pumpkin shell to brighten your Fall or Thanksgiving table. You can sub turkey for chicken!

    Chicken Stew in a Pumpkin Shell (Frango na Moranga) with spoon on the side

    Creamy Chicken Stew in a Pumpkin Shell is served! It's a gluten-free dish from Northeastern Brazil... and can take care of your holiday leftovers. How?

    Simply sub turkey for chicken. Easy peasy! 😉  

    This The Best Pumpkin Pie  can also be part of your feast although there will be no leftovers to freeze. 

    Well, enjoy both and your celebration!

    ABOUT CREAMY CHICKEN STEW IN A PUMPKIN

    In Brazil, shrimp stew, like this moqueca, in a pumpkin shell (camarão na moranga) or jerked beef in a pumpkin shell (carne seca na moranga) are the most popular.

    But as you see, using other meats such as poultry or fish is not unusual. They are typical dishes from my region, Northeast Brazil, although they are often enjoyed in other regions as well.

    Down in Brazil we boil the the pumpkin shell. However, as a chef I prefer to roast the pumpkin shell instead, in order to preserve both its flavor and texture.

    If you don't have access to requeijão (Brazilian cream cheese spread), no worries!!!! You can use American cream cheese like I did.

    Brazilians usually make this healthy chicken stew in a medium to large pumpkin shell (family-size) which is later ladled out and served on individual plates.

    On the other hand, you can easily use small pumpkins for making this simple chicken stew, and then present them as servings for each individual. 

    Well,  whether served as a family-sized or as an individual dish, our creamy chicken stew recipe is easy and delish!

    close up of Chicken Stew in a Pumpkin

    Now which way will you prefer to serve this hearty and simple chicken stew???

     

    COOK'S NOTES FOR FRANGO NA MORANGA 

    • STORE leftover in an airtight container in the fridge for up to 3 days. You may freeze it for up to 2 months but it'll alter consistency. 
    • Coconut milk has a lot of fat so you can use 1 light cream cheese for this recipe. 
    • Use either chicken or turkey.
    • If you don't enjoy cilantro, add parsley instead.
    • I used mozzarela but you may choose any other melting cheese.
    • Buy a medium or large pumpkin (family meal), or small pumpkins instead for entertaining.
    •  
    A half pumpkin shell filled with chicken stew topped with melted cheese
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    4.77 from 13 votes

    Chicken Stew in a Pumpkin Shell (Frango na Moranga)

    A healthy, creamy chicken stew in a pumpkin shell to brighten your Fall or Thanksgiving table. You can substitute turkey instead of chicken.
    Course:Main Course
    Cuisine:Brazilian
    Keywords:chichen stew in a pumpkin, chicken stew, chicken stew recipe, creamy chicken stew, frango na moranga, healthy chicken stew
    Prep Time 20 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 40 minutes
    Servings 6 people
    Calories397 kcal
    Author Denise Browning
    Cost $ 1.20 per person

    Equipment

    • oven
    • stove top

    Ingredients

    • For the Pumpkin:
    • 1 medium pumpkin
    • 1 tablespoon salt
    • 1 pinch ground black pepper
    • 2 tablespoons unsalted butter melted
    • For the Chicken Stew:
    • 2 tablespoons vegetable oil
    • 1 medium yellow or white onion small diced
    • 2 cloves garlic minced
    • 1-½ pounds roasted chicken skinned and shredded, 700 g
    • ½ cup dry white wine
    • 2 teaspoons tomato paste
    • 1 cup chicken stock
    • Salt and pepper to taste
    • ¾ cup pumpkin puree scooped out from the roasted pumpkin lid
    • 1 cup coconut milk
    • 4 oz light cream cheese softened, about ½ cup
    • 2 tablespoons chopped parsley or cilantro
    • 1-2 cups shredded cheese for the topping Mozzarella or other semi-soft of your choice. I used Fiesta Blend in mine

    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.
      the top of a pumpkin being sliced off with a carving tool
    • Scoop out all the seeds from both the pumpkin and the lid.
      pumpkin seeds being scooped out with a spoon onto a plate
    • 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!
      pumpkin shell filled with stew and topped with shredded cheese that has been broiled

    Recipe Notes

    Store leftovers in an airtight container in the fridge for up to 3 days. Freezing may alter consistency! 

    Nutrition

    Calories: 397kcal | Carbohydrates: 22g | Protein: 20g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 62mg | Sodium: 1478mg | Potassium: 1106mg | Fiber: 2g | Sugar: 9g | Vitamin A: 19662IU | Vitamin C: 23mg | Calcium: 241mg | Iron: 4mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

     

     

     

    « Best Pumpkin Pie with Pecan Chocolate Topping
    Mashed Sweet Potatoes with Coconut Milk, Bacon, and Cilantro »

    Filed Under: Brazilian Recipes, Easy And Delish, Easy Gluten-Free Recipes Tagged With: Cheese, chicken, Fall, low carb, Pumpkin, Stew

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    Reader Interactions

    Comments

    1. SallyBR says

      November 07, 2013 at 7:11 am

      Que saudade! One of my favorite Brazilian recipes, either with shrimp or chicken as you posted...

      Wonderful!!!!

      you are such a great cook....

      Reply
      • Denise Browning says

        November 07, 2013 at 7:20 am

        Thanks, Sally! I love anything in a moranga... 🙂

        Reply
    2. Shema | LifeScoops says

      November 07, 2013 at 7:15 am

      This looks perfect for the fall weather. I loved it. The presentation is so good!

      Reply
      • Denise Browning says

        November 07, 2013 at 7:21 am

        Thanks, Shema! This is a great dish for the season...

        Reply
    3. Lail | With A Spin says

      November 07, 2013 at 8:01 am

      A gorgeous, colorful, vibrant dish. Love every bit of it, Denise.

      Reply
      • Denise Browning says

        November 07, 2013 at 8:35 am

        Thank you, Lail! It is a very homey dish...

        Reply
    4. Dan from Platter Talk says

      November 07, 2013 at 9:01 am

      The best and most creative food post, today. And I only had to go to Brazil for it! Very nicely done!!

      Reply
      • Denise Browning says

        November 07, 2013 at 9:18 am

        Welcome to FBTY, Dan! Thanks a lot for stopping by and leaving a comment. I do appreciate it!
        I am glad that you liked this post. This is a very homey dish, typical from my Northeast region. In my state, Pernambuco, this is a popular dish. Actually, there is a restaurant down there specialized in this type of dish.

        Reply
    5. Ash-foodfashionparty says

      November 07, 2013 at 9:50 am

      Quite intrigued. Very unique and looks absolutely fantastic and festive. I am definitely going to try this method sometime,love it. Roasting it definitely brings out the best.
      We don't have this holiday either in India, but I love it here.

      Reply
      • Denise Browning says

        November 07, 2013 at 10:25 am

        Thanks, Ash! You won't regret to make this dish.

        Reply
    6. Stephanie@Henry Happened says

      November 07, 2013 at 10:17 am

      Anything in a pumpkin shell is right up my alley! This sounds amazing!

      Reply
      • Denise Browning says

        November 07, 2013 at 10:23 am

        Thanks so much, Stephanie!!!! I am happy because you are visiting FBTY!

        Reply
    7. Kumar's Kitchen says

      November 07, 2013 at 11:07 am

      5 stars
      stunningly gorgeous stew....looks so sunny...perfectly tempting,thanks for sharing 🙂

      Reply
      • Denise Browning says

        November 07, 2013 at 1:14 pm

        Thanks, Kumar!!!

        Reply
    8. Kate@Diethood says

      November 07, 2013 at 11:30 am

      5 stars
      I LOVE IT!!! I just want that pumpkin near my face!

      Reply
      • Denise Browning says

        November 07, 2013 at 1:15 pm

        Hi, Kate! Thanks for stopping by...

        Reply
    9. The Café Sucre Farine says

      November 07, 2013 at 11:40 am

      What a lovely presentation for a wonderful looking stew. I know your family/friends must have been thrilled with this!

      Reply
      • Denise Browning says

        November 07, 2013 at 1:15 pm

        Thanks, Chris! I've just eaten it in a sandwich.

        Reply
    10. Abbe@This is How I Cook says

      November 07, 2013 at 1:15 pm

      What a great looking dish. There is a lot you can do with a pumpkin shell bu this looks totally worth it. I'll bet it is a family favorite.

      Reply
      • Denise Browning says

        November 07, 2013 at 1:16 pm

        It is a family fav, Abbe! xx

        Reply
    11. Kammie @ Sensual Appeal says

      November 07, 2013 at 5:34 pm

      Oh how awesome, such a creative way to serve stew (or soup). I've do this!

      Reply
      • Denise Browning says

        November 07, 2013 at 6:08 pm

        Thanks, Kammie. See ya soon.

        Reply
    12. Liz says

      November 07, 2013 at 8:59 pm

      Such a gorgeous presentation!!! And I would have never guessed that this was a Brazilian inspired recipe. YUM!

      Reply
      • Denise Browning says

        November 08, 2013 at 7:15 am

        Thanks, Liz! This dish is from my region in Brazil.

        Reply
    13. Sugar et al says

      November 08, 2013 at 3:17 am

      5 stars
      That is such a creative way of serving chicken stew. I can imagine eveyone digging into thier own little stew pot...lovely! The colours are beautiful Denise!

      Reply
      • Denise Browning says

        November 08, 2013 at 7:14 am

        Thanks, Sonali!

        Reply
    14. Coffee and Crumpets says

      November 08, 2013 at 9:55 am

      Aren't pumpkins wonderful for serving bowls and vases?! I used to do my Thanksgiving centrepiece in a little pumpkin.
      This looks wonderful Denise! Stunning and delicious!

      Nazneen

      Reply
      • Denise Browning says

        November 08, 2013 at 10:07 am

        Thanks, Nazneen! Pumpkin is indeed a wonderful thing.

        Reply
    15. Deb says

      November 08, 2013 at 11:55 am

      I have a pumpkin on the counter just waiting to be "stuffed" and baked with seasonal goodness! I was leaning to a savory bread and cheese stuffing but chicken stew sounds enticing! This splendid recipe may just be our Sunday dinner this week!

      Reply
      • Denise Browning says

        November 08, 2013 at 3:54 pm

        I hope you make it, Deb! You won't regret...This is one of my favorite stews.

        Reply
    16. cquek says

      November 09, 2013 at 9:27 am

      i love your presentation too.. i love to have one big pumpkin.

      Reply
      • Denise Browning says

        November 09, 2013 at 11:46 am

        Thanks, CQuek!

        Reply
    17. Nami | Just One Cookbook says

      November 09, 2013 at 11:53 pm

      5 stars
      Love that you used the pumpkin shell to serve the stew! More appealing, appetizing, and fun!

      Reply
      • Denise Browning says

        November 10, 2013 at 8:36 am

        Thanks, Nami!

        Reply
    18. john@kitchenriffs says

      November 10, 2013 at 11:40 am

      I've had soup from a pumpkin shell before, but never a chicken stew. Love the idea! Terrific recipe - thanks.

      Reply
      • Denise Browning says

        November 10, 2013 at 1:24 pm

        Thank you, John!

        Reply
    19. Gintare @Gourmantine says

      November 11, 2013 at 11:34 am

      5 stars
      I love the presentation in the pumpkin shell, playful and pretty. I just happen to have a spare pumpkin lying around, I think i'll be trying your stew soon 🙂

      Reply
      • Denise Browning says

        November 11, 2013 at 1:33 pm

        You won't regret, Gintare! This stew is delicious.

        Reply
    20. Raymund says

      November 11, 2013 at 2:16 pm

      Nice recipe but the presentation is even more amazing! Would love to do this in the future.

      Reply
      • Denise Browning says

        November 11, 2013 at 3:41 pm

        I love this stew!

        Reply
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