Arroz con Pollo Roasted Pumpkins
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Arroz con Pollo Roasted Pumpkins: A Día de Muertos Celebration
Golden, cozy, and full of flavor! These Arroz con Pollo Roasted Pumpkins are on my Día de Muertos ofrenda this year. Each mini pumpkin is roasted until tender, then filled with creamy rice, sweet plantains, and juicy chicken seasoned perfectly with Chef Merito Chicken Seasoning. The result is a comforting mix of sweet and savory, wrapped in fall color and tradition.
For me, this dish feels like more than dinner. It’s a way to honor memory through food, to fill the kitchen with the same warmth and aroma that reminds us of home. Every year, as I prepare my altar, I try to include a new recipe that feels both familiar and symbolic. This one immediately found its place. The golden pumpkins echoing the glow of marigolds, the scent of warm spices mingling with candles and sugar skulls.
It’s the kind of dish that invites conversation, remembrance, and comfort. All of which are at the heart of Día de Muertos.
Related Recipe: Esquites Fuego
Why This Dish Belongs on the Ofrenda
Food has always been one of the most meaningful offerings on a Día de Muertos altar. Each ingredient tells a story. From the corn that represents life and nourishment to the bright orange hues that mirror the cempasúchil, the marigold believed to guide spirits back home.
These roasted pumpkins feel especially symbolic. Their warm, golden color and comforting aroma evoke the season perfectly. Inside, the arroz con pollo filling, creamy, savory, and a little sweet from the caramelized plantains, feels like a reflection of my family’s home cooking: humble, layered, and deeply personal.
When placed on the ofrenda, this dish feels like an offering of love. It’s hearty enough to share at the family table and meaningful enough to honor those who came before us. It’s the perfect blend of comfort food and tradition..
The Secret Flavor: Chef Merito Pollo Seasoning
This recipe owes its irresistible flavor to Chef Merito Pollo Chicken Seasoning. A pantry staple that transforms simple chicken into something special. It’s perfectly balanced, with the right blend of spices that complement both savory and slightly sweet ingredients, like plantains and roasted pumpkin.
The seasoning helps create that signature warmth and depth without overpowering the dish. It’s the kind of ingredient that ties everything together, enhancing both the aroma and the nostalgic feeling that comes from cooking something heartfelt.
Ingredient Variations
There are so many ways to adapt this dish while keeping its spirit intact:
- Vegetarian twist: Substitute the chicken with roasted cauliflower, chickpeas, or sautéed mushrooms for a meatless version that’s just as hearty.
- Add color and texture: Fold in roasted bell peppers, chopped spinach, or corn for a pop of color and flavor.
- Make it creamier: Swap sour cream for crema Mexicana or even a spoonful of cream cheese for extra richness.
- Different grains: Try cooked quinoa or brown rice for a more textured, nutty alternative.
Storage and Make-Ahead Tips
- This dish is perfect for planning ahead, especially during a busy celebration week. You can prepare the arroz con pollo filling a day or two in advance, then roast and stuff the pumpkins just before serving.
- Once assembled, leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm them in a 350°F oven until heated through. This helps the pumpkins keep their texture and prevents sogginess.
- Freezing isn’t recommended, as the pumpkin’s natural moisture can make the texture soft once thawed. However, the filling itself freezes beautifully, so you can make a big batch and use it later for tacos, burritos, or stuffed peppers.
Perfect Pairings
Because this dish is rich and comforting, I like to serve it with something light and refreshing on the side. A crisp green salad with citrus vinaigrette balances the warmth, while a sprinkle of queso fresco ties it back to the filling’s creamy texture.
To drink, try pairing it with a glass of agua de jamaica for a tart contrast. If you’re leaning into comfort, atole de vainilla or champurrado makes the perfect sweet finish. A warm sip to close a cozy fall meal.
FAQs
Yes, but keep in mind that larger pumpkins will take longer to roast. Usually about 45–50 minutes until tender. Once cooked, you can slice them into wedges for serving.
Use ripe plantains with dark, speckled skins. They’re softer and sweeter, which helps caramelize beautifully and balance the savory chicken and rice.
Definitely. The filling can be made up to two days ahead. When you’re ready to serve, simply roast the pumpkins and fill them with the warmed mixture.
Yes. Cooked quinoa and farro can work beautifully. Just be sure to maintain the creamy consistency by adding a bit more sour cream or crema.
There’s something magical about cooking for Día de Muertos. Every scent, sound, and color carries meaning. These Arroz con Pollo Roasted Pumpkins capture that feeling perfectly. They bring together family and memory, the sweetness of plantains, the warmth of spice, and the brightness of marigolds in one beautiful dish.
Whether you place them on your ofrenda or serve them at your dinner table, they remind us that food is more than sustenance. It’s connection, and in every bite, there’s a taste of tradition, love, and remembrance.
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Arroz con Pollo Roasted Pumpkins
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Makes 4-6 1x
Description
Celebrate the flavors of fall and tradition with this vibrant Arroz con Pollo Roasted Pumpkins. Tender, golden-roasted mini pumpkins cradle a savory, creamy chicken and rice filling, accented with sweet plantains, fresh cilantro, and a hint of spice. Topped with crumbled queso fresco and bright marigold petals, this dish is as festive as it is comforting. Perfect for family dinners or a special Día de lMuertos table.
Ingredients
Ingredients for the Pumpkins
- 4–6 mini fairytale pumpkins, washed
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- Ingredients for the Filling
- 2 tablespoons butter or olive oil
- 1½ pounds boneless, skinless chicken breast or thighs, diced
- 1½ tablespoons Chef Merito Chicken Seasoning
- ½ cup diced white onion
- 1 clove garlic, finely chopped
- 1 ripe plantain, peeled and diced
- 2 cups cooked rice (white, jasmine, or long-grain)
- ½ cup frozen peas or corn (optional )
- ½ cup sour cream
- ¼ cup chopped cilantro
- Crumbled Queso fresco for garnish
- organic marigold petals for garnish
Instructions
Prepare the Pumpkins
- Preheat oven to 400°F (200°C). Slice the tops off the pumpkins and scoop out the seeds and strings. Spray the insides with olive oil and season lightly with salt.
- Place the pumpkins cut side down on a parchment-lined baking sheet and roast for 25–30 minutes, or until the flesh is tender but still holds its shape.
- Cook the Chicken Filling
In a large skillet, heat butter over medium heat. Add the chicken and season generously with Chef Merito Pollo Seasoning. Cook until golden and fully cooked through.
Add onion and garlic; cook until fragrant, about 3 minutes. Stir in the diced plantain. Cook until the plantains begin to caramelize and turn golden. - Stir in cooked rice and peas (or corn or both). Mix well to combine. Add sour cream and chopped cilantro, stirring until creamy and cohesive. Taste and adjust seasoning if needed.
- Turn the roasted pumpkins upright and fill generously with the warm arroz con pollo mixture. Return to the oven for 10 minutes to heat through and allow flavors to meld.
- Remove from oven and top with queso fresco or cotija. Garnish with extra cilantro and edible marigold petals for a festive Día de los Muertos touch. Serve warm.
