When I start a meal that I pop with polenta, I first prepare what I need for polenta.
I put in a pot a measure of grated corn, 4 of cold water, salt and I mixed them to include the water all the corn. I set it aside.
I put the chicken soup on the fire and when it started to boil I added sour cream mixed well with flour and a cup of cold soup. I mixed it well and let it simmer for about 10 minutes, stirring. occasionally.
I put the cold polenta on the fire and when it started to boil I stirred it until the water dropped, I turned on the low heat and let it boil for another 5 minutes (it doesn't smoke in tuci)
Before turning off the heat, add the crushed garlic, celery leaves, parsley and thyme.
I ate the ciulamaua with the thighs that I boiled in the soup and of course with the polenta.
Recipe of chicken ciulama I know her from home, from my mother. He was making us chicken ciulama with polenta, food we enjoy. I'm sure you'll like ciulamaua too, especially since it's a food you don't make every day.
Clean and wash the meat and vegetables and put them to boil in a pot with about 3 liters of water. Froth and turn off the heat when the meat is cooked.
Cut the meat into cubes (not very small) and strain the soup.
In a saucepan, on the fire, put the butter and oil, and the milk together with the flour put in the rain, beat them very well with the aim, not to make lumps. Add in the milk and a polish, two tablespoons, to thin and pour everything into the pan over butter and oil. Stir very quickly so as not to stick and add the soup continuously, until the composition is like sour cream.
After a few boils, add the meat and stir until the sauce thickens. Season and taste.
Tasty chicken ciulama it is ready when you have tasted and you are satisfied. It is best served with polenta.
The food is served only hot on the spot, because a chicken ciulama it is not recommended to be reheated!
Chicken breast it will be cleaned, washed, portioned in suitable pieces and it will be boiled in a pot with 1 l apa with a little salt, gathering the foam that forms on the edge of the pot.
The vegetables cleaned, washed (carrot, celery, parsnip) will be added whole in the pot to boil, for approx. 30 minutes, as much as they will soften, then remove the cooked vegetables and meat in a strainer.
Soup it will be strained and put in a saucepan appropriate size (taking into account the amount of ciulama we want to cook), putting it back on the fire.
Separately it will dissolve cold milk starch, adding in soup, letting it simmer until it thickens the sauce, always stirring so as not to stick with a wooden spoon.
We put out the fire, we add butter to be creamier sauce, mixing vigorously with a goal, will pieces of chicken (finely chopped vegetables if desired in the bowl), matching the taste of salt and pepper.
Chicken ciulamaua will be served hot with mamaliguta, in deep plates, decorated with freshly chopped green parsley.
First we will prepare the chicken soup. Wash the chicken breast and then boil it in a saucepan with water. When it starts to boil, add a teaspoon of salt.
Take the foam, then add the onion, carrot, potato, coarsely chopped bell pepper and parsley. When they all boil, add Delikat.
When the soup is ready, take the fire, strain it and pour it into a large kettle.
To prepare the ciulamau: put a little oil on the heat and add 3 tablespoons of flour, brown the flour lightly, enough to catch a golden yellow, then quench with soup. Stir, adding the soup continuously until the ciulamau is formed, we add depending on how thin we want the ciulamaua to be. Cut the chicken breast into strips and add to the ciulama and mix.
When it boils, it's ready. Take the fire.
Serve with hot polenta. Garnish with chopped parsley.
Note: For this chicken ciulama I used 3 tablespoons of flour for 4 servings. it's lighter and tastier when we use less flour and more soup, but everyone cooks it the way they like it best.
Put the pieces of meat over the hardened onions and let them cook for 30 minutes. When the meat is ready, add the cream and salt and let it penetrate for 15 minutes. Separately put salted water to boil. When it starts to boil, put the flour in the rain and mix until the polenta is ready. Prepare the garlic sauce. Good appetite .
Try this video recipe too
Chicken ciulama with mushrooms and polenta
Chicken ciulamaua with mushrooms is a classic, rustic dish, which is served with polenta. Since it is a recipe from 1938, we can imagine that the test of time has passed, although it is still cooked very often today. With the vegetables resulting from the chicken soup we prepared some tasty vegetable meatballs: click for recipe
Put chopped parsley on top, when serving.
Exactly, chicken ciulamau is also made from beef kidney ciulamau. If the chicken is country and whole, the meat is boiled when you squeeze the wing between two fingers and feel it soft. Instead of butter, you can put lard, but the butter is finer. Recent medical studies have reconsidered cooking with butter or lard without burning them. Looks like we're reinventing the wheel.
The sauce will have the consistency of a suitable thick cream, which flows from the spoon.
- 1/2 chicken or 3 chicken legs
- 1 large carrot
- 1 parsley root
- 1 slice of celery
- 2 medium onions
- 2 tablespoons butter
- 2 tablespoons flour
- 500 g mushrooms
- freshly ground pepper
- 1/2 bunch of chopped parsley
PREPARATION Chicken ciulama with mushrooms and polenta
1. In a pot of cold water with 1/2 teaspoon of salt, boil the washed chicken pieces. Put the peeled and washed carrot, celery and parsley root in the pot and then an onion that boils faster. They are put whole. I frothed the juice with a spatula with holes. I finally reduced the soup to about 2 and a half cups. When the soup is added over the flour, just keep it warm, otherwise it will make lumps.
2. I cut an onion into cubes and diced mushrooms. This second onion is not mandatory, but I put it. Another onion boiled in the soup. I hardened them in a pan for 7-8 minutes.
3. After the soup has cooled and is just warm, I put the melted butter in a large pan with high edges (or a pan with a thick bottom in which the ciulamaua will finally boil). I sprinkled flour and toasted it a little. I added the soup little by little. At first, many lumps are made, but always stirring and if the soup is gradually added, they dissolve. If you don't have patience, you can pass the mixture through a sieve of spaghetti and get rid of the lumps, but after you have opened them for the most part, otherwise the sauce will not bind from the ciulama. Ciulamaua read it as you like, thicker or more fluid, putting up to 3 tablespoons of flour in relation to the soup. If you have leftover soup, freeze it in a bag or plastic cup or cup and it will be useful as a base for other foods.
4. In the sauce, add the mushrooms and onions, the chicken pieces, season with salt and sprinkle with freshly ground pepper and simmer for another 15 minutes over medium heat.
Serve with chopped parsley on top and accompanied by polenta, recipe here: & # 8211 Hurry polenta - quick and easy recipe.
Liv (e) it!
Other chicken dishes you may like are:
& # 8211 Chicken with tomato sauce, garlic and polenta
& # 8211 Chicken with green beans - simple recipe
& # 8211 Chicken liver with low tomato sauce
& # 8211 Oltenian ostrich with chicken and polenta
& # 8211 Marinated chicken with homemade yogurt and lemon & # 8230 & much more (give it a blog search, please!)
Poultry ciulama with polenta
Poultry ciulama recipe, prepared with butter, flour, carrots, onions and celery, served with polenta
Dietary bird droppings
Dietary poultry ciulama, prepared with carrot, leek and bleach, with a little flour and butter
Chicken dietary ciulama
Dietary chicken ciulama with carrot and a little flour and sour cream
Chicken ciulama like Oituz
Chicken ciulama recipe prepared with cornflakes, onions and garlic, served with toast
Ingredients for the chicken stew recipe:
- 1 chicken (approx. 1 kg)
- 2 onions, 1 carrot
- 2-3 cloves of garlic
- 200 ml sour cream or milk
- green parsley
How do we prepare chicken stew?
The chicken is portioned: the back, the neck, the wings are used for the soup and the organs, the thighs, the chest for the stew. You can also put the wings on the stew is no problem.
Finely chop the onion, cook with the sliced carrot (the carrot is optional, I always put a small carrot), add the portioned chicken (I stopped the back for the soup), season, let the meat turn white and reduce zeama lasata.
Add water and simmer with a lid on low heat.
When the meat is cooked, mix 2 tablespoons of flour separately with 2-3 tablespoons of milk, then add sour cream and mix. It is added to the stew.
(To make sure they don't get lumpy, I take the pot off the heat, add the flour mixture with the cream, the mixture is easy to mix, then I put the pan on low heat and the mixture thickens).
At the end I add crushed garlic and chopped green parsley.
Serve with polenta, cheese and pickles.
And a photo from 2019, that is, after 11 years of publishing the chicken stew recipe :)
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