Chicken Stew with Pumpkin (Frango na Moranga)
A creamy chicken stew gets a Brazilian twist in Chicken Stew with Pumpkin, made with shredded poultry, pumpkin puree, coconut milk, and cream cheese, and served in a roasted pumpkin shell.
Servings 6 people
Calories486.7 kcal
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
- ½ cup dry white wine
- 2 teaspoons tomato paste
- 1 cup chicken stock
- salt and pepper – to taste
- ¾ cup pumpkin puree – scooped from the roasted pumpkin lid
- 1 cup coconut milk
- 4 oz light cream cheese – softened
- 2 tablespoons chopped parsley or cilantro
- 1 – 2 cups shredded mozzarella or another semi-soft cheese – for topping
Instructions
Roast the Pumpkin
- Prepare the pumpkin: Preheat the oven to 375°F (191°C). Line a large baking sheet with parchment paper. Cut around the top of the pumpkin with a sharp paring knife and remove the lid. Scoop out all the seeds from the pumpkin and lid.
- Season the pumpkin: Season the inside of the pumpkin and lid with salt and pepper. Brush the rim of the pumpkin and inside of the lid with melted butter. Drizzle the remaining butter inside the pumpkin.
- Roast until tender: Place the pumpkin upside down on the prepared baking sheet. Roast for about 30 minutes, or until tender when pierced with a knife. Roast the lid for about 20 minutes. Transfer both to a rack and let them cool slightly.
- Scoop out the pumpkin: Remove enough roasted flesh from the lid to measure ¾ cup. If needed, carefully scoop more from inside the pumpkin without cutting through the shell. Reserve the roasted pumpkin for the sauce.
Make the Chicken Stew
- Cook the onion and garlic: Heat the vegetable oil in a large Dutch oven over medium heat. Cook the onion for about 3 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds.
- Sauté the chicken: Increase the heat to medium-high. Cook the shredded chicken for 2 to 3 minutes, stirring occasionally.
- Pour in the wine: Pour in the white wine and let it evaporate. Stir in the tomato paste, followed by the chicken stock, salt, and pepper.
- Blend the pumpkin mixture: Blend the reserved roasted pumpkin with the coconut milk until smooth. Pour it into the chicken mixture and bring to a boil. Reduce the heat to medium-low, partially cover, and simmer for about 15 minutes.
- Finish the stew: Mix in the softened cream cheese and cook over medium-low heat for 2 minutes. Remove from the heat and stir in the parsley or cilantro.
- Fill and broil the pumpkin: Spoon the stew into the roasted pumpkin shell and sprinkle the shredded cheese on top. Broil for about 5 minutes, or until the cheese is melted and lightly browned. Serve hot.
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the chicken stew ahead and keep it separate from the roasted pumpkin shell until you are ready to fill and broil it. Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Refrigerate the stew within 2 hours of cooking. Freezer: Freeze the chicken stew in an airtight container for up to 2 months. The creamy sauce may change slightly in consistency after freezing and thawing. Freeze the stew separately from the pumpkin shell, as the roasted pumpkin can become softer after thawing. Reheating: Warm the stew gently in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F (74°C). If the sauce has thickened in the refrigerator, stir in a small amount of chicken stock as it reheats.Nutrition
Calories: 486.7kcal | Carbohydrates: 24.3g | Protein: 34.7g | Fat: 27.6g | Saturated Fat: 14.3g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 6.2g | Trans Fat: 0.2g | Cholesterol: 106.6mg | Sodium: 1401.5mg | Potassium: 1339.3mg | Fiber: 2.5g | Sugar: 10.2g | Vitamin A: 24475.4IU | Vitamin C: 26mg | Calcium: 118.3mg | Iron: 5.2mg
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