Chicken ciulama with polenta
Chicken ciulama with polenta – A comfort food recipe for the soul
Who doesn't love the aroma of patiently cooked chicken, paired with creamy, warm polenta that’s slightly crispy on the edges? Chicken ciulama with polenta is a traditional recipe that invites us to gather around the table, share life stories, and enjoy every bite. This recipe combines simple ingredients with a cooking technique that allows the flavors to shine, resulting in a delicious dish, perfect for chilly days or moments when you need a touch of comfort.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Servings: 4
Necessary ingredients:
- 2 liters of chicken broth (the idea is to use leftover broth from a previous soup, but you can also use water with broth cubes)
- 4 tablespoons of flour
- 200 grams of sour cream (preferably 25% fat for a richer texture)
- Fresh celery leaves, parsley, and thyme
- 2 cloves of garlic
- 1 measure of cornmeal (approximately 200 grams)
- Salt, to taste
The history of ciulama is closely linked to the culinary traditions of many cultures, where meat dishes are associated with moments of celebration and togetherness. This recipe has often been prepared in households to maximize available resources, turning leftovers into a comforting dish.
Step by step for a perfect ciulama:
1. Preparing the polenta: Start by preparing the polenta, giving it time to cool and become firmer. In a small pot, add one measure of cornmeal, 4 measures of cold water, and a pinch of salt. Stir well to ensure the cornmeal is well soaked. Set the mixture aside.
2. Preparing the ciulama: In a separate pot, bring the chicken broth to a boil. When it starts boiling, take a cup of the hot broth and mix it with 4 tablespoons of flour and sour cream. Using a whisk or a fork, mix well to avoid lumps. Add the sour cream mixture to the pot with the broth and stir constantly.
3. Boiling the ciulama: Let the ciulama simmer on low heat for about 10 minutes. Stir occasionally to prevent sticking. Add the crushed garlic, celery leaves, parsley, and thyme now, providing a fresh and delicious aroma.
4. Preparing the polenta: Meanwhile, in the pot with the cornmeal, bring the water to a boil. Stir the polenta constantly to avoid lumps. Once the water has reduced, lower the heat and let the polenta simmer gently for 5 minutes, until it becomes creamy and thick.
5. Serving: Once the ciulama is ready and the polenta is perfect, serve them together. You can add the chicken thighs cooked in the broth to integrate them into your delicious ciulama. A serving suggestion is to sprinkle some freshly chopped parsley on top for a colorful appearance and added flavor.
Practical tips:
- If you want to add extra flavor, you can include some fresh mushrooms in your ciulama. These can be sautéed in a separate pan and added at the end.
- The polenta can be prepared in advance and stored in the fridge. The next day, you can lightly fry it in a pan to achieve a crispy crust.
Nutritional benefits:
Chicken is an excellent source of lean protein, ideal for maintaining a balanced diet. Additionally, sour cream adds a calcium boost, while fresh greens are rich in vitamins and antioxidants.
Frequently asked questions:
- Can I use pork instead of chicken? Yes, ciulama can also be adapted with pork, but the cooking time will be different.
- How can I make the polenta less dense? Add more water during preparation and stir well to achieve the desired consistency.
Chicken ciulama with polenta is more than just a meal; it is a culinary experience that brings the family together. Enjoy your meal!
Ingredients: 2 liters of chicken soup, 4 tablespoons of flour, 1 box of 25% fat sour cream (200 grams), celery leaves, parsley, and thyme, 2 cloves of garlic, semolina, salt.
