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Home > Gluten-Free > Creamy Chicken Stew in a Pumpkin (Frango na Moranga)

Creamy Chicken Stew in a Pumpkin (Frango na Moranga)

November 7, 2013 by Denise Browning 48 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeLow Carb

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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.
  •  
frango-na-moranga
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5 from 5 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
  • 1-1/2 pounds roasted chicken skinned and shredded, 700 g
  • 1/2 cup dry white wine
  • 2 teaspoons tomato paste
  • 1 cup chicken stock
  • Salt and pepper to taste
  • 3/4 cup pumpkin puree scooped out from the roasted pumpkin lid
  • 1 cup coconut milk
  • 4 oz light cream cheese softened, about 1/2 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.


  • 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 3/4 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!

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

 

 

 

 

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Filed Under: Brazilian Recipes, Easy And Delish, Gluten-Free, Kid-Friendly, Low Carb Meals, Northeast, Soups & Stews Tagged With: Cheese, chicken, Fall, low carb, Pumpkin, Stew

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Reader Interactions

Comments

  1. SallyBR

    November 7, 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

      November 7, 2013 at 7:20 am

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

      Reply
  2. Shema | LifeScoops

    November 7, 2013 at 7:15 am

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

    Reply
    • Denise Browning

      November 7, 2013 at 7:21 am

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

      Reply
  3. Lail | With A Spin

    November 7, 2013 at 8:01 am

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

    Reply
    • Denise Browning

      November 7, 2013 at 8:35 am

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

      Reply
  4. Dan from Platter Talk

    November 7, 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

      November 7, 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

    November 7, 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

      November 7, 2013 at 10:25 am

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

      Reply
  6. Stephanie@Henry Happened

    November 7, 2013 at 10:17 am

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

    Reply
    • Denise Browning

      November 7, 2013 at 10:23 am

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

      Reply
  7. Kumar's Kitchen

    November 7, 2013 at 11:07 am

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

    Reply
    • Denise Browning

      November 7, 2013 at 1:14 pm

      Thanks, Kumar!!!

      Reply
  8. Kate@Diethood

    November 7, 2013 at 11:30 am

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

    Reply
    • Denise Browning

      November 7, 2013 at 1:15 pm

      Hi, Kate! Thanks for stopping by…

      Reply
  9. The Café Sucre Farine

    November 7, 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

      November 7, 2013 at 1:15 pm

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

      Reply
  10. Abbe@This is How I Cook

    November 7, 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

      November 7, 2013 at 1:16 pm

      It is a family fav, Abbe! xx

      Reply
  11. Kammie @ Sensual Appeal

    November 7, 2013 at 5:34 pm

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

    Reply
    • Denise Browning

      November 7, 2013 at 6:08 pm

      Thanks, Kammie. See ya soon.

      Reply
  12. Liz

    November 7, 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

      November 8, 2013 at 7:15 am

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

      Reply
  13. Sugar et al

    November 8, 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

      November 8, 2013 at 7:14 am

      Thanks, Sonali!

      Reply
  14. Coffee and Crumpets

    November 8, 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

      November 8, 2013 at 10:07 am

      Thanks, Nazneen! Pumpkin is indeed a wonderful thing.

      Reply
  15. Deb

    November 8, 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

      November 8, 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

    November 9, 2013 at 9:27 am

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

    Reply
    • Denise Browning

      November 9, 2013 at 11:46 am

      Thanks, CQuek!

      Reply
  17. Nami | Just One Cookbook

    November 9, 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

      November 10, 2013 at 8:36 am

      Thanks, Nami!

      Reply
  18. john@kitchenriffs

    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

      November 10, 2013 at 1:24 pm

      Thank you, John!

      Reply
  19. Gintare @Gourmantine

    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

      November 11, 2013 at 1:33 pm

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

      Reply
  20. Raymund

    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

      November 11, 2013 at 3:41 pm

      I love this stew!

      Reply
  21. Juliana

    November 11, 2013 at 11:04 pm

    Wow, this looks absolutely gorgeous and delicious Denise…can you believe that I never had this dish back in Brazil? I think it is about time to give this a try.
    Great pictures my dear and have a lovely week 😀

    Reply
    • Denise Browning

      November 11, 2013 at 11:19 pm

      I hope you can make it this time, Juliana!

      Reply
  22. Dedy@Dentist Chef

    November 12, 2013 at 10:57 am

    I gues you just inspired me my friend!
    i just brought a butternut pumpkin and i guess i’m gonna made this kind of stew with pork….

    Reply
    • Denise Browning

      November 12, 2013 at 11:45 am

      Hi, Dedy! Pork would also be a great meat to make this stew in a pumpkin shell. Enjoy!

      Reply
  23. Kiran @ KiranTarun.com

    November 14, 2013 at 4:49 am

    So comforting!! Send me a stuffed pumpkin, please? 😀

    Reply
    • Denise Browning

      November 14, 2013 at 8:50 am

      Thanks, Kiran! I wish I could…

      Reply
  24. Saskia Ghirotti

    November 17, 2013 at 6:26 am

    Looks delicious!

    Reply
    • Denise Browning

      November 17, 2013 at 1:15 pm

      Thanks, Saskia! Good to have you visiting me again here.

      Reply

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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