Chicken ciulama

Chicken ciulama with gizzards and hearts, a traditional recipe, is a dish that evokes warm childhood memories, when family meals were full of flavors and joy. This comforting food, rich in taste and textures, is made with simple ingredients and, with a little patience, will surely become a favorite in your kitchen.

Total preparation time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 4

Ingredients:
- 500 g chicken gizzards and hearts
- 50 g butter
- 2 tablespoons flour
- about 150 ml sweet milk
- chicken broth (approximately 500 ml)
- salt, to taste
- pepper, to taste
- a handful of fresh chopped parsley

The history of ciulama is fascinating, as it is a dish that blends tradition with innovation, having deep roots in folk cuisine. This recipe has been passed down from generation to generation, with each housewife adding a personal touch. Ciulama can be made from various types of meat, but using chicken gizzards and hearts adds flavor and a fine texture, perfect for enjoying alongside warm polenta.

Step by step, here’s how to achieve a perfect chicken ciulama:

1. Preparing the ingredients: Start by thoroughly washing the chicken gizzards and hearts under cold running water. Then, place them in a pot with cold water and add a teaspoon of salt. Boil them over medium heat, skimming off the foam that forms on the surface. This step is essential for obtaining a clear and tasty broth.

2. Cooking the gizzards and hearts: Let the gizzards and hearts boil for about 30-40 minutes until they become tender. Once ready, strain them and keep the chicken broth, which will be the base for the ciulama.

3. Preparing the sauce: In a pot or large saucepan, melt the butter over medium heat. Once the butter is completely melted, add the flour. It’s important to stir constantly with a wooden spatula to avoid lumps. This step will create a roux, which will give the sauce its consistency.

4. Adding the chicken broth: After the flour is well incorporated into the butter, start adding the hot chicken broth gradually, continuing to stir. This will help achieve a creamy and smooth texture. Then, add the sweet milk, which will enrich the flavor of the sauce.

5. Finalizing the dish: Once the sauce is homogeneous, add the boiled gizzards and hearts. Let the ciulama simmer on low heat for a few minutes, stirring occasionally, to allow the flavors to meld. Add salt and pepper to taste.

6. Serving: Finally, add the chopped green parsley and mix well. The chicken ciulama is now ready to serve! It pairs perfectly with warm polenta, which will deliciously absorb the creamy sauce.

Practical tips:
- If you want to give the ciulama an even richer taste, you can also add sautéed onions in butter before adding the flour.
- Make sure the chicken broth is well seasoned, as this will significantly influence the final flavor of the dish.
- If you prefer a thicker ciulama, add a little more flour.
- Parsley can be replaced with dill for a different note.

Frequently asked questions:
1. Can I use regular chicken meat instead of gizzards and hearts?
Yes, you can use chicken breast or boneless thighs, but the cooking time will be different.

2. Is this recipe suitable for a healthy diet?
Chicken ciulama is a good source of protein and can be part of a balanced diet, but it is best consumed in moderation due to the fat content from the butter.

3. What other recipes would pair well with chicken ciulama?
Polenta is the most traditional choice, but you can also serve it with a beet salad or pickles for a pleasant contrast of flavors.

Calories and nutritional benefits:
This recipe has approximately 450 calories per serving (depending on the portion of polenta you add). Chicken gizzards and hearts are rich in protein, iron, and B vitamins, making them a nutritious choice.

Possible variations:
- You can add sautéed mushrooms for extra flavor.
- A spicier version can include the addition of chili peppers or spices like paprika.

Whether you prepare it for a special occasion or simply to indulge yourself, chicken ciulama with gizzards and hearts is an excellent choice that will bring joy and warmth to any meal. Enjoy your meal!

 Ingredients: 500 g chicken gizzards and hearts, 50 g butter, about 150 ml sweet milk, 2 tablespoons flour, chicken broth, salt, pepper, fresh parsley

 Tags:  chicken stew