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Chicken ciulama

Chicken ciulama


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Cook the finely chopped onion in oil and then add the paprika and the cut meat.

Let the meat cook for 5 minutes, then add 2 cups of water, salt and the pieces of red pepper (it gives a great taste) pepper and let it boil covered.

When the meat is cooked, mix the flour with the cream and put it over the meat. Bring to a boil, then turn off the heat and place green parsley over the chicken stock.

For the polenta, boil water with salt, when it boils, add the corn flour, mix well and let it boil for 20 minutes.

Mamaliguta is served with chicken ciulama, cheese, cheese. No other madness!


Chicken ciulama with zucchini

I put the washed chicken, boiled, in a little water, and when it reached the boiling point I drained the water, I washed the meat well and I boiled it again in another boiling water.

I use this procedure to remove the first water in which the meat is boiled on the doctor's recommendation, in order to remove the toxins.

I left it to boil, removing the foam from time to time, until the meat began to penetrate a little, then I took it out and put it in a pan in which I added the chicken fat that rose to the surface of the pot.

I also added a tablespoon of oil, I seasoned it with pepper and salt, I added two bay leaves and I put the pan on a low heat covered, turning the meat from side to side from time to time.

I left it on the fire until it was fried, dripping water from the soup from time to time so as not to burn the fat.
In the chicken soup I added the peeled zucchini and seeds and cut them into cubes.


I boiled the zucchini until it softened, then drained it and passed it.


After frying the meat, take it out on a plate and add finely chopped onion and garlic to the pan.
Stir occasionally and drip from the chicken soup so it doesn't stick.


Put the three tablespoons of flour in a bowl and dilute them with chicken soup, then add the composition formed over the onion in the pan.


Stir vigorously so that it doesn't stick and start dripping the hot soup until you get a composition as thick as sour cream, then add the mashed zucchini, nutmeg powder and season to taste with pepper.


Season with salt, chop the small dill and mix it in the bowl, then pour over the fried chicken and leave for a few minutes on low heat.


It can be served with hot polenta, we preferred to serve it so simple, considering enough flour from the composition.


CHICKEN CIULAMA

Chicken ciulama & # 8211 simple and tasty chicken recipe with white velvety cream sauce thickened with flour.

It is a traditional food for the area of ​​Muntenia and Moldova, easy to prepare, economical and spicy.

The ciulama sauce is based on a flour rantas dissolved with soup or milk, so when you come across chicken recipes where we don't have this we are not talking about ciulama, but only chicken with sour cream sauce, as we prepared in recipe of chicken with sour cream and mushrooms.

For ciulama we do not use very large pieces of chicken. We can leave the thighs whole or cut them in half. To get a very good taste we use the thighs, wings and possibly chicken breast with the skin on them. It is essential in obtaining a good soup, which will fully contribute to the taste of the sauce. For those who do not eat it, it will be removed later during the cooking process. We do not use those chicken fillets or just skinless chicken breast, because we will get a bland food.

To make chicken ciulama we need chicken meat but also some vegetables that we usually have in the pantry / fridge, respectively carrots, onions and celery. With their help we get the soup, but we do not use them in the final preparation.

The meat and vegetables put in a large pot, with enough water to cover them, will boil (like any chicken soup) over low heat until the meat comes off the bone. If it drops too much during the boiling process we will add another 100-200 ml of water along the way, but I don't think this will be needed. It is important to take the foam, as many times as it is formed so that the soup remains clear.

What we have left we can turn into chicken soup with noodles or semolina dumplings and in this way we have the two dishes provided for lunch.

But there is also the possibility to have clear chicken soup kept in the freezer / refrigerator. In this case we will only cook the chicken in it, without the need to use vegetables (although I would not resist not throwing another carrot and an onion in the pot).

We can remove the skin from the chicken when it is cooked and we strain the soup. We measure the amount of liquid indicated below and use it to dissolve the rancid.

The ciulama sauce uses a thick and fatty cream (this time not cooking cream) which we mix with flour and dissolve it at first with a little milk. The presence of flour and its gradual dilution with hot / hot soup, ensures a correct sauce, without appearance & # 8220branzit & # 8221.

We keep the hot ciulama with a lid put on to prevent, by condensation, the formation of a pojghite on the surface.

That being said, let's get to work and see what ingredients we need and how to prepare the chicken ciulama served with polenta.

Find more chicken recipes here.

Here is the list of ingredients and how to prepare it chicken ciulama:


CHICKEN CIULAMA

Chicken ciulama & # 8211 simple and tasty chicken recipe with velvety white cream sauce thickened with flour.

It is a traditional food for the area of ​​Muntenia and Moldova, easy to prepare, economical and spicy.

The ciulama sauce is based on a rantas of flour dissolved with soup or milk, so when you come across chicken recipes where we don't have this we are not talking about ciulama, but only chicken with sour cream sauce, as we prepared in recipe of chicken with sour cream and mushrooms.

For ciulama we do not use very large pieces of chicken. We can leave the thighs whole or cut them in half. To get a very good taste we use the thighs, wings and possibly chicken breast with the skin on them. It is essential in obtaining a good soup, which will fully contribute to the taste of the sauce. For those who do not eat it, it will be removed later during the cooking process. We do not use those chicken fillets or just skinless chicken breast, because we will get a bland food.

To make chicken ciulama we need chicken meat but also some vegetables that we usually have in the pantry / fridge, respectively carrots, onions and celery. With their help we get the soup, but we do not use them in the final preparation.

The meat and vegetables put in a large pot, with enough water to cover them, will boil (like any chicken soup) over low heat until the meat comes off the bone. If it drops too much during the boiling process we will add another 100-200 ml of water along the way, but I don't think this will be needed. It is important to take the foam, as many times as it is formed so that the soup remains clear.

What we have left we can turn into chicken soup with noodles or semolina dumplings and in this way we have the two dishes provided for lunch.

But there is also the possibility to have clear chicken soup kept in the freezer / refrigerator. In this case we will only cook the chicken in it, without the need to use vegetables (although I would not resist not throwing another carrot and an onion in the pot).

We can remove the skin from the chicken when it is cooked and we strain the soup. We measure the amount of liquid indicated below and use it to dissolve the rancid.

The ciulama sauce uses a thick and fatty cream (this time not cooking cream) which we mix with flour and dissolve it at first with a little milk. The presence of flour and its gradual dilution with hot / hot soup, ensures a correct sauce, without appearance & # 8220branzit & # 8221.

We keep the hot ciulama with a lid put on to prevent, by condensation, the formation of a pojghite on the surface.

That being said, let's get to work and see what ingredients we need and how to prepare the chicken ciulama served with polenta.

Find more chicken recipes here.

Here is the list of ingredients and how to prepare it chicken ciulama:


Chicken ciulama & # 8211 simple and tasty chicken recipe with velvety white cream sauce thickened with flour.

It is a traditional food for the area of ​​Muntenia and Moldova, easy to prepare, economical and spicy.

The ciulama sauce is based on a flour rantas dissolved with soup or milk, so when you come across chicken recipes where we don't have this we are not talking about ciulama, but only chicken with sour cream sauce, as we prepared in recipe of chicken with sour cream and mushrooms.

For ciulama we do not use very large pieces of chicken. We can leave the thighs whole or cut them in half. To get a very good taste we use the thighs, wings and possibly chicken breast with the skin on them. It is essential in obtaining a good soup, which will fully contribute to the taste of the sauce. For those who do not eat it, it will be removed later during the cooking process. We do not use those chicken fillets or just skinless chicken breast, because we will get a bland food.

To make chicken ciulama we need chicken meat but also some vegetables that we usually have in the pantry / fridge, respectively carrots, onions and celery. With their help we get the soup, but we do not use them in the final preparation.

The meat and vegetables put in a large pot, with enough water to cover them, will boil (like any chicken soup) over low heat until the meat comes off the bone. If it drops too much during the boiling process we will add another 100-200 ml of water along the way, but I don't think this will be needed. It is important to take the foam, as many times as it is formed so that the soup remains clear.

What we have left we can turn into chicken soup with noodles or semolina dumplings and in this way we have the two dishes provided for lunch.

But there is also the possibility to have clear chicken soup kept in the freezer / refrigerator. In this case we will only cook the chicken in it, without the need to use vegetables (although I would not resist not throwing another carrot and an onion in the pot).

We can remove the skin from the chicken when it is cooked and we strain the soup. We measure the amount of liquid indicated below and use it to dissolve the rancid.

The ciulama sauce uses a thick and fatty cream (this time not cooking cream) which we mix with flour and dissolve it at first with a little milk. The presence of flour and its gradual dilution with hot / hot soup, ensures a correct sauce, without appearance & # 8220branzit & # 8221.

We keep the hot ciulama with a lid put on to prevent, by condensation, the formation of a pojghite on the surface.

That being said, let's get to work and see what ingredients we need and how to prepare the chicken ciulama served with polenta.

Find more chicken recipes here.

Here is the list of ingredients and how to prepare it chicken ciulama:


Chicken ciulama with zucchini

I put the washed chicken, boiled, in a little water, and when it reached the boiling point I drained the water, I washed the meat well and I boiled it again in another boiling water.

I use this procedure to remove the first water in which the meat is boiled on the doctor's recommendation, in order to remove the toxins.

I left it to boil, removing the foam from time to time, until the meat started to penetrate a little, then I took it out and put it in a pan in which I added the chicken fat that rose to the surface of the pot.

I also added a tablespoon of oil, I seasoned it with pepper and salt, I added two bay leaves and I put the pan on a low heat covered, turning the meat from side to side from time to time.

I left it on the fire until it was fried, dripping water from the soup from time to time so as not to burn the fat.
In the chicken soup I added the peeled zucchini and seeds and cut them into cubes.


I boiled the zucchini until it softened, then drained it and passed it.


After frying the meat, take it out on a plate and add finely chopped onion and garlic to the pan.
Stir occasionally and drip from the chicken broth so it doesn't stick.


Put the three tablespoons of flour in a bowl and dilute them with chicken soup, then add the composition formed over the onion in the pan.


Stir vigorously so that it doesn't stick and start dripping the hot soup until you get a composition as thick as sour cream, then add the mashed zucchini, nutmeg powder and season to taste with pepper.


Season with salt, chop the small dill and mix it in the bowl, then pour over the fried chicken and leave for a few minutes on low heat.


It can be served with hot polenta, we preferred to serve it so simple, considering enough flour from the composition.


600 g poultry, 80 g onion, 50 g carrot, a parsley root, 5 teaspoons butter (oil), 2 teaspoons flour, 100 ml milk, meat soup.

The pieces of meat are boiled together with the chopped vegetables. Separately, in a saucepan, heat the butter, mix it with flour, then quench it with milk and juice from where they boiled the meat and vegetables, always stirring constantly, so that no lumps form. Boil until it reaches the consistency of a thick cream, add the pieces of meat and bring to a boil. Serve hot with polenta.


Chicken Mushroom Ingredients:

  • 1/2 large chicken
  • vegetable for soup: 1 large onion, 1 carrot, 1 piece of celery as 1 small egg, 1 parsley root
  • 1 small salad onion
  • 500 grams of fresh mushrooms
  • 25 grams of butter
  • 1 tablespoon oil
  • 1 tablespoon flour (20 grams)
  • 150 ml. milk
  • 2 tablespoons grated Parmesan cheese
  • 100 grams of sour cream for cooking
  • 1 tablespoon grated cornstarch
  • 4 potatoes
  • 1 large carrot
  • greens to taste (I used green onions and parsley) and pepper

Preparation of Chicken Ciulama with Mushrooms:

I made the recipe from half a chicken, and not from a whole chicken, because I wanted to prepare strictly 4 servings. If you have a small chicken, go use that one, it will result in 4 to 6 servings.

1. The chicken is completely deboned, so that the meat and skin remain in one piece and the bones aside. I have described the procedure in detail repeatedly, here you have a video (click on the link and to see the bigger images click on the image). Salt and pepper the boned chicken and refrigerate for 1 hour & # 8211 1 hour and a half.

2. Meanwhile, from the chicken bones (if you have other chicken pieces for the soup you can add those as well) and all the cleaned and washed soup vegetables prepare a consistent soup, you will need 1.5 & # 8211 2 liters of soup at the end. Boil the soup over low heat, adding salt from the beginning, and froth often, so as not to disturb.

3. Mushrooms should be thoroughly cleaned with a soft brush and kitchen towels, so as not to contain traces of dirt. It is not advisable to wash the mushrooms, because they will change their taste and texture, absorbing a lot of water, so it is important to clean them very carefully.

4. Heat the oil in a pan and add the butter. After the butter has melted, add the finely chopped salad and 1 pinch of salt. When the salad becomes translucent, add half of the mushrooms, cut into strips (picture 1).

5. After the mushrooms soften, sprinkle the flour, mix well and gradually add the milk, stirring constantly, until you get a thick sauce (picture 2).

6. Boil the sauce until it drops well, it should be thicker than a sauce that you would normally serve next to a meal (picture 3).

7. Remove the pan from the heat and add the grated Parmesan cheese to the hot sauce (picture 4).

8. Match the taste of salt and pepper to add greens to taste (about 1 tablespoon chopped green parsley).

9. Until the sauce cools, strain the soup, peel the potatoes and carrots and cut into suitable pieces. Put the potatoes, the carrot pieces and the remaining mushrooms in a saucepan and cover with the soup. The vegetables must be boiled in the soup, very slowly, at a temperature that must not exceed 70-80 degrees, so you will get a wonderful and tender texture and no piece will be porridge.

10. Place the mushroom sauce on the meat then roll the meat out with the skin as tight as possible, and tie well with kitchen thread, insisting on the heads.

11. Place the roll obtained in a pan the right size and cover with soup. If the soup is not enough, fill it with a little water. Cook the roll in the soup, boiling it slowly, without boiling, at a temperature of 60-70 degrees, for 2 hours & # 8211 2 hours and a half, until a toothpick pierces the meat very easily. It is important not to boil it, both for the texture, because it will be much more tender, and so that the filling does not come out of the roll.

12. When the vegetables are tender, remove them from the soup and keep warm. Continue to boil the soup in which the vegetables were boiled until it is reduced to 100-150 ml. Homogenize the liquid cream for cooking with the starch and add it over the hot soup. Mix well, bringing the sauce to a boil and boil for a few minutes, until it binds nicely and has consistency, without being thick. Match the taste of the sauce with salt and pepper and keep warm.

13. When the meat has penetrated, remove it from the soup in which it was boiled and place it on a plate, to cool a little. As soon as it can be touched, remove all the splints, cut the ends, straightening the roll, then divide it into 4 equal pieces.14. For assembly, pour the sauce on the plate (preferably the plate should be warm), enough to cover the bottom, placing a piece of meat in the middle.

Add the hot vegetables around the roll and sprinkle with sauce, then decorate to taste and inspiration with greens, thin carrot chips, etc.

This is the story I made up, about the modest ciulama I cooked in new clothes and then I had the audacity to present it to your most honest cheeks like a branch of royal bone. I wish you a good appetite, because the taste is really from my mother at home, even if the look is reinvented. And if my ciulamaua will not be to your liking, I invite you to visit the blogs of the confreres who participated in this project, it is impossible not to cook one of so many ciulama: you will be delighted:


Chicken ciulama with mushrooms & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chicken ciulama with mushrooms is one that was very present in my childhood. My mother used to make ciulama quite often because my father likes it very much. As a child, I didn't kill myself much after her, to tell you the truth. I didn't dislike it, but I didn't like it very much either. I love the combination with hot polenta and I always avoided mushrooms. We prefer more than one Chicken stew because I really like tomato sauce with lots of garlic. My mother made ciulamaua with chicken or pigeon meat. He always served it with polenta and dill, which I didn't really like.

As I grew up, I learned to appreciate ciulamaua and even to like it. I still don't get along very well with dill, but now I seem to be able to tolerate it in certain combinations. There are many recipes for chicken ciulama with mushrooms, but I make it the way my mother does. I prefer not to fry the chicken but to use it to make a soup with its help. This soup will be the basis of the ciulama sauce and will give a very good taste. I also put vegetables, bay leaves and peppercorns in the chicken soup. I don't throw the meat, but I debone it and put it in the ciulama at the end. Of course you can also fry the chicken, but I prefer the soup-based ciulamaua.

Mushrooms can harden, as I did, or they can be boiled. It's up to you. I like qualities better because they enhance their aroma. You can use any mushrooms you want, even wild mushrooms. I like champignons, but you can also put pleurotus or any other. Depending on your preference, you can also use canned mushrooms that you can put in the ciulama at the end. The advantage is that they are already cooked and white. However, it is normal for mushrooms to turn black during cooking and this does not affect their taste at all. If the mushrooms are not to your taste, you can omit them altogether.

To thicken this chicken ciulama with mushrooms I used flour. Starch can also be used, but flour is traditional in this recipe. I dissolve the flour in a little butter, but I am very careful not to fry the flour. I immediately add the soup so that the sauce forms. The soup is added little by little, until we reach the desired consistency. In the end, I like to add a little milk and a little fatty cream to the ciulama. They can be omitted, but from my point of view they improve the taste of the dish. Be sure to serve this chicken mushroom with hot mushrooms, along with hot polenta. For another childhood meal, I invite you to try it too chicken brine, also with polenta. Both are delicious!


400 g boneless and skinless chicken breast, 1 onion, 1 carrot, 3 tablespoons flour, 50 ml oil, 100 g cream, 1 bunch dill, salt, pepper.

Boil the chicken breast in cold salted water. When it starts to boil, choose the foam and then add the onion and carrot. Bring to the boil over low heat so as not to disturb the soup. When the breast and vegetables are cooked, strain the soup. Heat the oil in a saucepan and add the flour, stirring constantly until smooth. Extinguish with the juice from the soup and continue boiling for 10 minutes on low heat. Add the boiled and diced chicken breast, the sliced ​​boiled carrot and the finely chopped dill. Season with salt and pepper and season with cream, mixing well. Serve hot with polenta.


400 g boneless and skinless chicken breast, 1 onion, 1 carrot, 3 tablespoons flour, 50 ml oil, 100 g cream, 1 bunch dill, salt, pepper.

Boil the chicken breast in cold salted water. When it starts to boil, choose the foam and then add the onion and carrot. Bring to the boil over low heat so as not to disturb the soup. When the breast and vegetables are cooked, strain the soup. Heat the oil in a saucepan and add the flour, stirring constantly until smooth. Extinguish with the juice from the soup and continue boiling for 10 minutes on low heat. Add the boiled and diced chicken breast, the sliced ​​boiled carrot and the finely chopped dill. Season with salt and pepper and season with cream, mixing well. Serve hot with polenta.


Video: Ciulama de pui cu ciuperci CC Eng Sub. JamilaCuisine (May 2022).