Chicken ciulama

I make chicken ciulama quite often, especially when I'm craving something creamy but don't want to spend too much time in the kitchen. I've nearly memorized this recipe, using the ingredients I have on hand and without any complicated steps. Usually, I quickly clean the vegetables, and I never throw away the leftover broth – it can be used for other dishes.

Quick Info

Total time: approximately 1 hour and 30 minutes
Preparation time: 15-20 minutes
Cooking time: 1 hour - 1 hour and 15 minutes
Servings: 4
Difficulty: easy to medium
Recipe type: main course, traditional

Ingredients

4 chicken thighs (cut in half)
4 tablespoons of flour
300 ml milk
300 g sour cream
50 g butter
1 onion (one for the sauce, another for the broth)
salt
pepper
200 g chicken broth (made by boiling the thighs and vegetables)
2 carrots
1 red bell pepper
1/2 celery

Preparation Method

1. Peel the carrots, bell pepper, half of the celery, and one onion. Wash them well. Cut the carrots and celery into large pieces, and do the same with the bell pepper. Leave the onion whole for the broth.
2. Wash the chicken thighs and cut them in half. Place them in a pot with the above vegetables and cover with water, adding salt. Let everything boil over medium heat. Skim off any foam that appears on the surface.
3. Once the chicken is cooked and the vegetables are softened, remove the thighs from the broth. Strain the liquid to obtain a clear broth. Set the thighs aside. The vegetables are not used in the ciulama; I usually chop them finely and freeze them for other soups or stews.
4. In a large skillet, melt the butter over low heat. Finely chop the remaining onion and add it to the warm butter. Stir and let it soften a bit without browning.
5. Add the flour over the onion. Mix well for a few seconds, then gradually pour in the milk, stirring continuously to avoid lumps. Once it thickens, start adding 200 g of the hot chicken broth little by little, continuing to stir.
6. When the sauce is smooth, let it simmer for a few minutes (about 2-3 minutes), stirring constantly.
7. Add the sour cream and mix until fully combined. Put the cooked meat into the sauce and let everything simmer on low heat for about 15 minutes, stirring occasionally.
8. Taste and adjust with salt and pepper as desired.

Why I Make This Recipe Often

I like that it's quick, hearty, and doesn't involve complicated techniques. When I want a filling lunch or dinner without too much effort, chicken ciulama quickly solves the problem. I always recycle the vegetables; I never throw them away. Plus, the leftovers keep well.

Tips and Variations

Tips

- If you want a smoother sauce, mix the sour cream separately with a little hot broth before adding it to the sauce to prevent it from curdling.
- Don’t let the onion brown too much, as it can give a bitter taste.
- Always stir the sauce, especially when adding the flour, to prevent it from sticking to the bottom.

Substitutions

- You can use chicken breast or even leftover cooked meat from another recipe, but thighs yield a juicier result.
- If you don't have a red bell pepper or celery, it's fine; the broth will still taste good.

Variations

- Fermented sour cream gives a slightly tangy flavor, but you can also use cooking cream.
- For a thinner consistency, add more broth at the end.

Serving Ideas

- Chicken ciulama goes well with warm polenta or fresh bread.
- Sometimes I sprinkle a bit of chopped fresh parsley on top if I have some on hand.

Frequently Asked Questions

1. What do I do with the vegetables after boiling them in the broth?
I chop them up and freeze them for soups or other dishes. I don't use them directly in the ciulama.

2. Can sour cream curdle? How can I avoid that?
If you mix the sour cream with a little hot broth before adding it to the skillet, the risk of curdling decreases significantly. It's also important to keep the heat low in step 7.

3. Can I use store-bought chicken broth?
You can, but the taste won't be as fresh. Homemade broth made with vegetables and meat gives a better flavor to the sauce.

4. Can the recipe be made without flour?
Flour helps thicken the sauce; without it, the texture won't be the same. I don't recommend omitting it in the classic version.

5. What type of sour cream should I use?
I usually use fermented sour cream, but cooking cream with at least 20% fat works too.

Nutritional Values

Approximately, one serving contains around 400-500 kcal, with about 25-30 g of protein (from the meat and milk), 25 g of fat (from the butter and sour cream), and 20-30 g of carbohydrates (from the flour and vegetables in the broth). Values may vary based on the type of sour cream and the exact amount of sauce consumed.

Storage and Reheating

Ciulama can be stored in the refrigerator in a closed container for up to 2 days. When reheating, do so slowly over low heat, stirring constantly to prevent the sauce from curdling. If it thickens too much, you can add a little milk or broth. After freezing, the texture of the sauce changes, so I do not recommend freezing it.

 Ingredients: 4 thighs, 4 tablespoons of flour, 300 ml of milk, 300 g of sour cream, 50 g of butter, 1 onion, salt, pepper, 200 g of chicken broth, 2 carrots, 1 onion, 1 red bell pepper, 1/2 celery.

 Tags:  chicken stew