New recipes

Chicken entrails ciulama

Chicken entrails ciulama

Onions and carrots are cleaned, washed under running cold water and boiled, along with the chicken entrails, over medium heat, approx. 20 minutes semi-covered, in cold water, slightly salted, seasoned with bay leaf and enibahar. Then strain, carefully keep the juice;) Finely chop the entrails, I used the robot: D, put on medium heat with a little water. To obtain the sauce, mix the flour with the strained juice, obtained by boiling the entrails and vegetables, then add it to the above mixture, season with salt and pepper.

Ciulamaua is served hot with bread or polenta, along with pickled cucumbers in summer.

Good luck and good luck! ;)


Chicken ciulama with zucchini

A different ciulama, with vegetables and very tasty. That's what my husband, who doesn't like ciulamau, ate. I improvised a bit, and the result was a very tasty lunch.

Ingredient:

  • 1 chicken breast
  • 1 small zucchini
  • 1 large onion
  • a few baby carrots or 1 larger carrot
  • Chicken Soup
  • 2 tablespoons flour
  • 70 g butter
  • salt
  • parsley

How to prepare chicken ciulama with zucchini.

1. Boil the chicken breast together with the carrots, onion cut in 2 and a pinch of salt.

2. Chop the chicken breast into strips and fry them just enough to take on color in the hot butter.

3. Add the chopped zucchini in cubes or semicircles and add 2 tablespoons of chicken soup. Let it boil for 10 minutes.

4. Dissolve the flour in a soup polish and add over the chicken and zucchini. Add the chopped carrots and onion that boiled in the soup, but passed well before and a pinch of salt. Let it cook for another 5-6 minutes until the ciulamau thickens. Add parsley at the end. Good appetite!


400 g boneless and skinless chicken breast, 1 onion, 1 carrot, 3 tablespoons flour, 50 ml oil, 100 g sour 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.


Chicken breast it will be cleaned, washed, portioned in suitable pieces and it will be boiled in a pot with 1 l apa with a little salt, gathering the foam that forms on the edge of the pot.

The vegetables cleaned, washed (carrot, celery, parsnip) will be added whole in the pot to boil, for approx. 30 minutes, as much as they will soften, then remove the cooked vegetables and meat in a strainer.

Soup it will be strained and put in a saucepan the right size (taking into account the amount of ciulama we want to cook), putting it back on the fire.

Separately it will dissolve cold milk starch, adding in soup, letting it simmer until it thickens the sauce, always stirring so as not to stick with a wooden spoon.

We put out the fire, we add butter to be creamier sauce, mixing vigorously with a goal, will pieces of chicken (finely chopped vegetables if desired in the bowl), matching the taste of salt and pepper.

Chicken ciulamaua will be served hot with mamaliguta, in deep plates, decorated with freshly chopped green parsley.


Chicken ciulama with cream and dumplings & # 8211 an easy to make but very delicious recipe

Chicken ciulama with sour cream and dumplings

Chicken ciulamaua is my favorite food and I like to cook it especially when I have a smaller chicken, preferably raised in someone's yard (the meat will be tastier). Wheat flour dumplings fit perfectly next to the chicken sauce, it already leaves my mouth watering & # 8230

Ingredients chicken breast with sour cream and dumplings

  • 500 gr chicken
  • a smaller onion
  • 3 tablespoons oil
  • 2 tablespoons sour cream
  • 2 eggs
  • 100 gr of wheat flour
  • salt to taste
  • pepper to taste
  • a teaspoon of paprika
  • green parsley

Method of preparation

Season the chicken with salt and pepper and let it penetrate a little with the flavors. Meanwhile, cut the onion into cubes and put it to harden until it becomes transparent. Then add the chicken and cook until white, add the paprika, mix well and cover with cold water. If you like the ciulama to be longer, you can put more water. I added half of the green parsley to cook with the meat, I kept the rest for the end.

When the meat is cooked, you can add a thickening of sour cream and 1-2 tablespoons of flour (if you like thicker ciulamaua, you can add more flour). Add to the meat pot, mix well and bring to a boil until the composition becomes uniform (2-3 min). At the end, after taking the pot off the heat, I sprinkled it with the rest of the parsley.

For dumplings you need a bowl in which to break eggs, beat them into foam and then gradually add flour. Be careful not to make the dough too thick. When a homogeneous dough has been obtained, take a spoon with which to cut a strip of dough and put it in salted, boiling water, until the dough is finished. Leave it to boil for about 10 minutes, then strain it and pass the dumplings under a stream of water.

Ingredients chicken ciulama with dumplings Spicy chicken Sliced ​​onions Diced onions Chicken and onion, hardened Paprika added to meat Mix with paprika, meat and onion Water added to chicken Green parsley Shredded green parsley Parsley added to the pot You spart They beat the egg Flour added to eggs Flour incorporated in beaten eggs Dough for dumplings How to cut dumplings Galusca put with a spoon in hot water Galuste boiled Strained dumplings Ingredients for wholesale Thicken flour and sour cream Thickness added to the pot Chicken ciulama with dumplings


Chicken Ciulama Recipe for Slow Cooker 6.0L Digital DuraCeramic Sauté Crock-Pot by Chef Maniac

Glazed Wings Recipe for Slow Cooker 6.0L Digital DuraCeramic Sauté Crock-Pot by Cake

Ratatouille fasting recipe for Slow Cooker 6.0L Digital DuraCeramic Sauté Crock-Pot by Laura Laurențiu

Pork neck recipe with cabbage die, cooked Slow Cooker 6.0L Digital DuraCeramic Sauté Crock-Pot by Laura Laurențiu

Salmon pudding recipe prepared at Slow Cooker Digital DuraCeramic Sauté 6l by Blog in Tandem

Cooked stuffed turkey recipe at Slow Cooker Crock-Pot 6.0L DuraCeramic by Laura Laurentiu

Rolled minced meat recipe in bacon at Slow Cooker 6.0L DuraCeramic Saute by Laura Laurentiu

Transylvanian cabbage soup recipe with smoked shank at Slow Cooker Crock-Pot 6.0L DuraCeramic by Cranberry Recipes


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 until 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

Chicken ciulama & # 8211 simple and tasty chicken recipe with velvety white cream sauce thickened with flour.

It is a traditional food for the area of ​​Muntenia and Moldova, easy to prepare, economical and spicy.

The ciulama sauce is based on a flour rantas dissolved with soup or milk, so when you come across chicken recipes where we don't have this we are not talking about ciulama, but only chicken with sour cream sauce, as we prepared in recipe of chicken with sour cream and mushrooms.

For ciulama we do not use very large pieces of chicken. We can leave the thighs whole or cut them in half. To get a very good taste we use the thighs, wings and possibly chicken breast with the skin on them. It is essential in obtaining a good soup, which will fully contribute to the taste of the sauce. For those who do not eat it, it will be removed later during the cooking process. We do not use those chicken fillets or just skinless chicken breast, because we will get a bland food.

To make chicken ciulama we need chicken meat but also some vegetables that we usually have in the pantry / fridge, respectively carrots, onions and celery. With their help we get the soup, but we do not use them in the final preparation.

The meat and vegetables put in a large pot, with enough water to cover them, will boil (like any chicken soup) over low heat until the meat comes off the bone. If it drops too much during the boiling process we will add another 100-200 ml of water along the way, but I don't think this will be needed. It is important to take the foam, as many times as it is formed so that the soup remains clear.

What we have left we can turn into chicken soup with noodles or semolina dumplings and in this way we have the two dishes provided for lunch.

But there is also the possibility to have clear chicken soup kept in the freezer / refrigerator. In this case we will only cook the chicken in it, without the need to use more vegetables (although I would not resist not throwing another carrot and an onion in the pot).

We can remove the skin from the chicken when it is cooked and we strain the soup. We measure the amount of liquid indicated below and use it to dissolve the rancid.

The ciulama sauce uses a thick and fatty cream (this time not cooking cream) which we mix with flour and dissolve it at first with a little milk. The presence of the flour and its gradual dilution with hot / hot soup, ensures a correct sauce, without appearance & # 8220branzit & # 8221.

We keep the hot ciulama with a lid put on to prevent, by condensation, the formation of a pojghite on the surface.

That being said, let's get to work and see what ingredients we need and how to prepare the chicken ciulama served with polenta.

Find more chicken recipes here.

Here is the list of ingredients and how to prepare it chicken ciulama:


  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 a long time, but enough to brown them easily 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 to the bowl and let the mixture 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!


Ingredients for the chicken ciulama recipe with polenta

  • 1 kg of chicken
  • 1 diced onion
  • 1 small grated carrot
  • 2-3 cloves of garlic
  • 1-2 tablespoons flour
  • salt
  • pepper
  • the water
  • poultry lard (or 1-2 tablespoons butter, oil or lard)



Video: Sardine prăjite. Cea mai simplă metodă de preparare (November 2021).