Traditional recipes

Chicken ciulama

Chicken ciulama

Wash the chicken breast and put it to boil in water and a little salt. Take the foam as needed. Add the coarsely chopped and slightly delicate vegetables. When the soup is ready, remove from the heat and strain into a larger kettle.

To prepare the ciulamau: brown the flour in a little hot oil until it turns golden, then quench it with soup. Mix, adding the soup continuously until the ciulamau is formed, thinning according to the desired consistency. I usually put 3 tablespoons of flour for 4 servings and thin it with a lot of soup, but that's how I like it. Everyone cooks it as they like best.

Cut the chicken breast into strips and add to the ciulama and mix.

When the ciulamaua boils, it is ready. Take it off the fire.

Garnish with fresh parsley and serve with hot polenta.

Good appetite!


If you liked my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2017/04/ciulama-de-pui-3.html


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Chicken Ciulama - Recipes

This dish is not only delicious, but also extremely easy to make, so it can quickly save you from those moments of gastronomic dilemma. Discover the secrets of a successful recipe and find out the best way to prepare chicken ciulamau!

Ingredient:

  • 5-6 chicken legs
  • 200 ml cream (not very greasy)
  • 2-3 tablespoons of flour
  • a large onion
  • a bunch of dill or parsley (depending on what you have on hand and preferences)
  • oil
  • pepper and salt
  • chives (optional).
  1. Put a few tablespoons of oil in a pan, and after it heats up, add the chicken legs. Do not leave them on the fire for long, but enough to brown lightly and evenly. Therefore, it is necessary to check their condition from time to time.
  2. Meanwhile, place the finely chopped onion in a saucepan and let it harden. After it becomes glassy and you feel that it has softened, add the flour and mix well. Pour 150-200 ml of water and continue to stir. Then add the chicken legs to the ciulama and let the preparation boil for 10-15 minutes, stirring frequently.
  3. Towards the end, add the cream, the chives (optional), the salt and the pepper and let the preparation boil for another 5-8 minutes. Two minutes before turning off the heat, add the dill or finely chopped parsley.

Serve the chicken ciulamaua with polenta and hot peppers and you won't want to try any other dish soon!


Chicken Ciulama - Recipes

This dish is not only delicious, but also extremely easy to make, so it can quickly save you from those moments of gastronomic dilemma. Discover the secrets of a successful recipe and find out the best way to prepare chicken ciulamau!

Ingredient:

  • 5-6 chicken legs
  • 200 ml cream (not very greasy)
  • 2-3 tablespoons of flour
  • a large onion
  • a bunch of dill or parsley (depending on what you have on hand and preferences)
  • oil
  • pepper and salt
  • chives (optional).
  1. Put a few tablespoons of oil in a pan, and after it heats up, add the chicken legs. Do not leave them on the fire for long, but enough to brown lightly and evenly. Therefore, it is necessary to check their condition from time to time.
  2. Meanwhile, place the finely chopped onion in a saucepan and let it harden. After it becomes glassy and you feel that it has softened, add the flour and mix well. Pour 150-200 ml of water and continue to stir. Then add the chicken legs to the ciulama and let the preparation boil for 10-15 minutes, stirring frequently.
  3. Towards the end, add the cream, the chives (optional), the salt and the pepper and let the preparation boil for another 5-8 minutes. Two minutes before turning off the heat, add the dill or finely chopped parsley.

Serve the chicken ciulamaua with polenta and hot peppers and you won't want to try any other dish soon!


Ingredients for the Chicken Ciulama recipe with mushrooms and sour cream

  • 1 chicken or poultry about 1.5 kg
  • 500 g sour cream
  • 3 tablespoons flour
  • 1 kg of mushrooms or wild mushrooms
  • salt
  • pepper

How do we prepare chicken ciulamau with mushrooms and sour cream?

I did this: I boiled the chicken, in water just enough to cover it, with 1 teaspoon of salt. When the foam rose, I gathered everything carefully.

When the meat was well cooked, I took it out and in the leftover juice I added the washed and chopped mushrooms.

Being large mushrooms, I had to cut them, but you can leave them whole, if they are smaller.

Let's not forget that mushrooms also leave their juice. I let them boil for about 15-20 minutes, then I added sour cream mixed with 3 tablespoons of flour, to make sure it binds. I added salt and pepper to taste.

Bring to a boil and turn off the heat.

We like it with hot polenta, but it also goes with bread, especially if you have a homemade bread, soft and tasty.

If you have chickens on the market, it is ready in less than 1 hour. With poultry lasts longer, the meat must be well cooked.

The recipe and the pictures belong to Larisa Zamfir and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 8.75.

The recipe is a simple and tasty one, with which you can't go wrong.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Chicken ciulama with mushrooms and sour cream, old, traditional recipe


Chicken Ciulama - Recipes

This dish is not only delicious, but also extremely easy to make, so it can quickly save you from those moments of gastronomic dilemma. Discover the secrets of a successful recipe and find out the best way to prepare chicken ciulamau!

Ingredient:

  • 5-6 chicken legs
  • 200 ml cream (not very greasy)
  • 2-3 tablespoons of flour
  • a large onion
  • a bunch of dill or parsley (depending on what you have on hand and preferences)
  • oil
  • pepper and salt
  • chives (optional).
  1. Put a few tablespoons of oil in a pan, and after it heats up, add the chicken legs. Do not leave them on the fire for long, but enough to brown lightly and evenly. Therefore, it is necessary to check their condition from time to time.
  2. Meanwhile, place the finely chopped onion in a saucepan and let it harden. After it becomes glassy and you feel that it has softened, add the flour and mix well. Pour 150-200 ml of water and continue to stir. Then add the chicken legs to the ciulama and let the preparation boil for 10-15 minutes, stirring frequently.
  3. Towards the end, add the cream, the chives (optional), the salt and the pepper and let the preparation boil for another 5-8 minutes. Two minutes before turning off the heat, add the dill or finely chopped parsley.

Serve the chicken ciulamaua with polenta and hot peppers and you won't want to try any other dish soon!


Chicken ciulama

1. Peel the hammers, wash and drain on an absorbent kitchen towel, season with salt, pepper, grease with butter and leave to cool for a few minutes.

2. Separately put a few tablespoons of oil in a pan, lower the heat and fry the hammers. Brown well on one side and on the other and after they have penetrated, let them flow on an absorbent towel.

3. In a 2-liter saucepan, melt the rest of the butter, mix it with the flour and soup, and if you don't have soup, you can use a cube of soup concentrate, then put the warm milk and stir continuously so that it doesn't stick. the ciulamaua is obtained.

4. Put the hammers in the ciulama and cover with a lid for a few minutes until simmered and serve garnished with finely chopped green parsley and warm polenta.


Chicken Ciulama - Recipes

This dish is not only delicious, but also extremely easy to make, so it can quickly save you from those moments of gastronomic dilemma. Discover the secrets of a successful recipe and find out the best way to prepare chicken ciulamau!

Ingredient:

  • 5-6 chicken legs
  • 200 ml cream (not very greasy)
  • 2-3 tablespoons of flour
  • a large onion
  • a bunch of dill or parsley (depending on what you have on hand and preferences)
  • oil
  • pepper and salt
  • chives (optional).
  1. Put a few tablespoons of oil in a pan, and after it heats up, add the chicken legs. Do not leave them on the fire for long, but enough to brown lightly and evenly. Therefore, it is necessary to check their condition from time to time.
  2. Meanwhile, place the finely chopped onion in a saucepan and let it harden. After it becomes glassy and you feel that it has softened, add the flour and mix well. Pour 150-200 ml of water and continue to stir. Then add the chicken legs to the ciulama and let the preparation boil for 10-15 minutes, stirring frequently.
  3. Towards the end, add the cream, the chives (optional), the salt and the pepper and let the preparation boil for another 5-8 minutes. Two minutes before turning off the heat, add the dill or finely chopped parsley.

Serve the chicken ciulamaua with polenta and hot peppers and you won't want to try any other dish soon!


Chicken ciulama with mushrooms, simple and quick recipe

To make this dish you only need a few simple ingredients and 10 minutes to make this dish.

I can say that the first time I cooked this dish was many years ago, and at that time, it was completely different, but given the evolution of the kitchen, the variety of ingredients and the less and less time spent in the kitchen, I come to meet you with a quick recipe, but also very tasty at the same time.

Fine and creamy sauce, tender meat and fragrant mushrooms, chicken ciulamaua is an ideal dish for a quick lunch or dinner, very easily combined with a polenta, pasta, a natural potato or even a simple rice.

Ingredients:

  • 500 g chicken breast
  • 300g champignon or mushrooms can be very well replaced with wild mushrooms
  • 2-3 cloves of garlic
  • 50 ml vegetable oil
  • 50 g white flour
  • 150 ml cooking cream with at least 32% fat
  • 50 g baked bell peppers or pickled donut
  • 1/2 lemon juice
  • 1/2 bunch parsley
  • Salt and pepper to taste

Preparation for chicken ciulama with mushrooms, simple and quick recipe

Cut the chicken breast into strips, season with salt and pepper, add flour so that they flour well.

We cut the mushrooms into thicker strips.

Heat a pan in which we put the oil, the chicken breast given through the flour and the mushrooms, sauté over high heat until the meat is browned and the mushrooms are soft.

Add the garlic and simmer for a minute, then add the cream and parsley.

Add the baked bell pepper and lemon juice. Boil until you get a creamy sauce, 1-2 minutes.

Serve with a polenta, as in my case or with a natural potato, rice or even pasta. Good job and good appetite!


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.


  1. Put a few tablespoons of oil in a pan, and after heating add the chicken legs. Do not leave them on the fire for long, but enough to brown lightly and evenly. Therefore, it is necessary to check their condition from time to time.
  2. Meanwhile, put the finely chopped onion in a saucepan and let it harden. After it becomes glassy and you feel that it has softened, add the flour and mix well. Pour 150-200 ml of water and continue to mix. Then add the chicken legs in the bowl and let the preparation boil for 10-15 minutes, stirring frequently.
  3. Towards the end, add the sour cream, chives (optional), salt and pepper and let the preparation boil for another 5-8 minutes. Two minutes before turning off the heat, add the dill or finely chopped parsley.

serves chicken ciulamaua with polenta and hot peppers and you won't want to try another dish soon!


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