Brazil

ground chicken or cubed breast fillet.

mini pumpkin type strawberry

Olive oil

Onion

Tomato Extract

Seedless Tomatoes

Duo corn and peas

Sour cream

Green Smell

Cottage cheese

Curry, Basil and Salt

Geh's Stuffed Pumpkin

*Preaqueça o forno a 180°C.
*Corte a tampa das morangas e retire todas as sementes.
*Embrulhe as morangas com papel alumínio (pelo menos 3 camadas com o lado brilhante para dentro) e leve ao forno por cerca de 1 hora.
*Aqueça uma panela com azeite e doure o frango.
*Depois que estiverem bem dourados, transfira-os para um recipiente e tempere com sal.
*Na mesma panela que dourou o frango, adicione o azeite e refogue a cebola.
*Junte o extrato de tomates, os tomates, o duo, os temperinhos (eu utilizei curry e manjericão) e o frango e cozinhe em fogo baixo e com a panela tampada por 15 minutos.
*Retire a moranga do forno e, com cuidado, retire um pouco da polpa.
*Misture a polpa no creme de frango e cozinhe por mais 2 minutos.
*Junte o creme de leite, o cheiro verde e metade do requeijão cremoso.
*Espalhe o restante do requeijão cremoso no interior da moranga e recheie-a com o creme de frango.
*Leve ao forno (180°C) por mais 15 minutos antes de servir.
🍽
Pra acompanhar sugiro arroz branco e salada de alface, agrião, repolho e tomate (cortadinhos e temperado com sal, azeite e limão)

*Preheat the oven to 180°C.
*Cut the lid off the squash and remove all the seeds.
*Wrap the squash in aluminum foil (at least 3 layers with the shiny side inside) and bake for about 1 hour.
*Heat a pan with oil and brown the chicken.
*After they are well golden, transfer them to a container and season with salt.
*In the same pan that browned the chicken, add the oil and sauté the onion.
*Add the tomato paste, the tomatoes, the duo, the seasonings (I used curry and basil) and the chicken and cook over low heat and with the pan covered for 15 minutes.
*Remove the pumpkin from the oven and carefully remove some of the pulp.
*Mix the pulp into the chicken cream and cook for another 2 minutes.
*Add the cream, the green smell and half of the cream cheese.
*Spread the rest of the cream cheese inside the moranga and fill it with the chicken cream.
*Bake in the oven (180°C) for another 15 minutes before serving.
🍽
To accompany I suggest white rice and lettuce, watercress, cabbage and tomato salad (sliced and seasoned with salt, olive oil and lemon)

Papel alumínio 

Geh's Stuffed Pumpkin

Tags

Did you like this recipe?

You may also like