Chicken ciulama

Chicken Ciulama with Polenta - A Classic Recipe with a Taste of Home

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4

Chicken ciulama is a traditional dish that evokes childhood memories, often cooked in our grandparents' kitchens. This recipe not only delights our taste buds but also offers the comfort and warmth of a family meal. It is a simple yet extremely tasty recipe, perfect for chilly days or moments when we want to indulge in a hearty meal.

Ingredients

- 500 g country chicken thighs (or regular chicken)
- 1 liter water (for boiling)
- 1 medium onion, finely chopped
- 50 g flour
- 300 ml sour cream
- 1 carrot, peeled and sliced
- 1 small bunch of parsley, finely chopped
- 1 small piece of celery (optional)
- Salt to taste
- 1 Knorr chicken cube (optional)
- Oil for frying

Preparation Technique

1. Preparing the ingredients: Start by cleaning and chopping the onion, carrot, parsley, and celery. Make sure everything is cut evenly for consistent cooking.

2. Boiling the meat: Place the chicken thighs in a pot and cover them with water. Add the onion, carrot, celery, and the Knorr cube if you choose to use it. Boil over medium heat, covering the pot, for 30-40 minutes. If using a pressure cooker, the time is significantly reduced.

3. Preparing the sauce: Once the meat is boiled, remove it from the pot and keep the broth. In a skillet, add a little oil and heat it. Add the flour and stir continuously, being careful not to burn it. The flour should thicken slightly, becoming light golden.

4. Adding the broth: Gradually pour in some of the meat broth (about 500 ml) into the skillet, stirring constantly to avoid lumps. The resulting mixture should have the consistency of sour cream.

5. Finishing the sauce: Let the sauce simmer on low heat for 5-10 minutes, then remove it from the heat. Add the whipped sour cream mixed with 2 tablespoons of cold water and stir well.

6. Returning the meat: Place the chicken thighs back into the sauce and gently stir to coat them evenly. Let them warm for a few minutes, then it is ready to serve.

Serving

Chicken ciulama is especially delicious served with warm polenta. You can also add a fresh summer salad to complete the meal. If you want to impress, sprinkle some freshly chopped parsley on top for an extra touch of flavor and color.

Nutritional Information

This chicken ciulama recipe offers a healthy balance of protein from the meat and healthy fats from the sour cream. Each serving contains approximately 450-500 calories, depending on the amount of sour cream used and the portion of polenta. It is a hearty meal, ideal for chilly days, providing essential nutrients.

Variations and Practical Tips

- Variations: You can replace the chicken thighs with chicken breast, but the cooking time will be shorter. You can also add mushrooms, carrots, or even peas to diversify the recipe.
- Cook in advance: Chicken ciulama can be prepared a day in advance and kept in the refrigerator. The flavors intensify, and the sauce becomes even tastier.
- Avoid lumps: If you want to avoid lumps in the sauce, make sure to stir constantly when adding the broth and that it is warm.
- Suitable drinks: A glass of dry white wine or a fresh lemonade pairs perfectly with this comforting dish.

Frequently Asked Questions

Can I use other types of meat?
Of course! Chicken ciulama can also be made with pork or beef, but the cooking time will vary.

What can I do with the leftover sauce?
The remaining sauce can be used as a base for soups or pasta sauces.

Is this recipe suitable for children?
Yes, it is an easily digestible and very tasty meal, ideal for little ones. Just make sure not to add too much salt.

Final Note

In conclusion, chicken ciulama is a simple yet flavorful dish that brings back cherished memories and family meals. I encourage you to try this recipe and personalize it to your taste. Whether you enjoy it with loved ones or prepare it for a special occasion, it will surely bring smiles to everyone's faces. Enjoy your meal!

 Ingredients: free-range chicken thighs (or not) 500 ml meat broth one medium onion 50 g flour 300 ml sour cream one carrot, one parsley root, a small piece of celery (optional) a little salt and possibly a chicken bouillon cube

 Tags:  chicken stew chicken