Frango com Abóbora — Brazilian Chicken with Pumpkin
A creamy, golden one-pot Brazilian stew with chicken thighs and butternut squash in a coconut-tomato sauce. Budget-friendly and rich in natural sweetness and protein.
10mPrep
40mCook
3Servings
400Calories
36gProtein
Ingredients
- 500 gchicken thighs (boneless)
- 400 gbutternut squash (cubed)
- 150 mlcoconut milk
- 2 mediumtomatoes
- 1 mediumonion
- 3 piecegarlic cloves
- 15 mlolive oil
- 3 gcumin
- 5 gsalt
- 15 gcilantro
- 15 mllime juice
Ingredients
- 500 g chicken thighs (boneless)
- 400 g butternut squash (cubed)
- 150 ml coconut milk
- 2 medium tomatoes
- 1 medium onion
- 3 piece garlic cloves
- 15 ml olive oil
- 3 g cumin
- 5 g salt
- 15 g cilantro
- 15 ml lime juice
Instructions
- Season chicken with salt and cumin. Brown in olive oil, 5 min per side.
- Remove chicken, sauté onion and garlic until soft.
- Add tomatoes and cook 3 minutes. Add coconut milk and pumpkin.
- Return chicken to pan. Simmer covered 25 minutes until pumpkin is very soft.
- Add lime juice and cilantro. Serve with white rice.