Serves: 10
Total Calories: 372

1 medium sized pumpkin (about 5 pounds)
8 ounces Philadelphia cream cheese
3 tablespoons cooking oils
1 chopped onion
1 cup sliced mushrooms
3 cups cut up chicken
6 large ripe tomatoes
1 tablespoon chopped parsley
1 clove garlic finely chopped
salt and pepper
Brazilian Rice (Arroz brasileiro)

Cut the lid off the pumpkin and clean out the seeds etc. Use your hands to rub the room-temperature cream cheese inside the pumpkin.

In a frying pan cook the onion, and garlic in the cooking oil.

Add the cut up chicken and fry, seasoning with salt and pepper. Add mushrooms.

Whip the tomatoes in a blender and add to the chicken mixture with the chopped parsley.

Pour this mixture into the pumpkin, replace the lid and bake for about an hour in a 350 degrees oven, or until the pumpkin is tender, but not overcooked.

Serve with Brazilian rice. When you dish this up from a buffet table, be sure to scrape some of the pumpkin into the chicken mixture as it is delicious. This is a real favorite at our house and with all of our married children when pumpkins are ready for sale.

Nutritional Facts:

Serves: 10
Total Calories: 372
Calories from Fat: 183

More Recipes from the A Taste of Brazil Cookbook:
Roast Chicken (Frango assado)
Rolled Chicken with Mushroom Sauce (Frango enrolado com molho de cogumelos)
Roasted Chicken with Mozzarella (Frango assado com mussarela)
Chicken Baked in a Pumpkin (Frango na moranga)
Country Chicken (Frango caipira)
Roasted Chicken II (Frango assado II)
Grilled Chicken (Frango na brasa)
Chicken Pie (Torta de frango)