Get ready to embark on a culinary journey that will transport your taste buds straight to the heart of Brazil! This extraordinary Pumpkin Shell Chicken Stew is not just a recipe—it's an experience that combines rustic charm, vibrant flavors, and a stunning presentation that will make your dinner guests speechless. Imagine tender chicken simmered in a rich, aromatic broth, nestled inside a roasted pumpkin shell that serves as both a cooking vessel and a stunning serving dish. This isn't just dinner; it's an edible work of art that promises to revolutionize your home cooking and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Brazilian
Serves: 6 servings
Ingredients
- 1 medium pumpkin, halved and seeded
- 2 chicken thighs, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing the pumpkin. Take a medium pumpkin, cut it in half, and remove the seeds. You can use a spoon to scoop out the seeds and stringy bits. Set the pumpkin halves aside.
- Next, dice the chicken thighs into bite-sized pieces. Make sure to trim any excess fat for a leaner stew.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, or until the garlic is fragrant but not browned.
- Stir in the diced chicken thighs and cook until they are browned on all sides, approximately 5-7 minutes.
- Add the chopped red bell pepper to the pot and mix well. Cook for another 3-4 minutes until the bell pepper starts to soften.
- Pour in the chicken broth and stir to combine all the ingredients. Add the cumin, salt, and pepper to taste. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and tender.
- While the stew is simmering, preheat your oven to 375°F (190°C). Place the pumpkin halves, cut side up, on a baking sheet. Lightly drizzle with olive oil and season with salt and pepper.
- Roast the pumpkin in the preheated oven for about 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- Once the pumpkin is cooked, remove it from the oven and let it cool slightly. Using a fork, scrape out some of the flesh to create a bowl-like shape, but leave enough pumpkin intact to maintain the shell.
- After the stew has finished cooking, taste and adjust the seasoning if necessary. If the stew is too thick, you can add a little more chicken broth or water to reach your desired consistency.
- To serve, ladle the chicken stew into the roasted pumpkin shells. Garnish with fresh herbs if desired and enjoy this hearty Brazilian dish!
Tips
- Choose a firm, fresh pumpkin with a sturdy shell to ensure it can hold the stew without collapsing.
- For maximum flavor, use bone-in chicken thighs and let them simmer slowly to develop a deeper taste profile.
- Toast your cumin briefly in the pan before adding other ingredients to enhance its nutty, warm flavor.
- Don't rush the roasting of the pumpkin—patience ensures a perfectly tender and caramelized shell.
- If you want extra richness, add a splash of coconut milk to the stew for a creamy Brazilian twist.
- Prepare the stew a day ahead, as the flavors will develop and intensify overnight.
- For a gluten-free and low-carb version, replace chicken broth with homemade bone broth.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: g
Cholesterol: 85mg
