Can I use larger pumpkins instead of mini ones?

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.

What type of plantain works best?

Use ripe plantains with dark, speckled skins. They’re softer and sweeter, which helps caramelize beautifully and balance the savory chicken and rice.

Can I prepare this recipe in advance?

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.

Can I make this without rice?

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.

Arroz con Pollo Roasted Pumpkins

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

Scale

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

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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.