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Chicken ciulama

Chicken ciulama



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violeta_mov 1

02.10.2010, 22:24

thanks for the reply! I haven't done it yet - there were some stews in a row, just good to do it just like you! Your little girl is beautiful, if she liked it, what a pretentious princess she has, she's definitely super good! I also have a slut, but she is very young, she is 9 months old! let her grow me! kiss you!


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

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.


Wash the chicken breast, cut into small pieces and fry in a hot pan with oil.

Stir periodically and let it harden until browned, then take it out of the pan with a spatula and put it aside in a plate.

Wash the mushrooms well and cut them into slices, put them in the pan in which the meat was hardened, in the same oil.

Stir periodically and let it simmer until all the juice is reduced and browned a little.

Then add the flour and mix well.

Pour over 400 ml of water and mix everything well until it starts to thicken. If it is too dense, add a little more water, or if it is too liquid, add another tablespoon of flour until you get the desired consistency.

Add the chicken breast, salt and pepper.

Mix everything well and let it cook for 3-5 minutes on low heat. Then add the cream, mix and let it boil for another 2-3 minutes.


Chicken ciulama with zucchini

I put the washed chicken, boiled, in a little water, and when it reached the boiling point I drained the water, I washed the meat well and I boiled it again in another boiling water.

I use this procedure to remove the first water in which the meat is boiled on the doctor's recommendation, in order to remove the toxins.

I left it to boil, removing the foam from time to time, until the meat began to penetrate a little, then I took it out and put it in a pan in which I added the chicken fat that rose to the surface of the pot.

I also added a tablespoon of oil, I seasoned it with pepper and salt, I added two bay leaves and I put the pan on a low heat covered, turning the meat from side to side from time to time.

I left it on the fire until it was fried, dripping water from the soup from time to time so as not to burn the fat.
In the chicken soup I added the peeled zucchini and seeds and cut them into cubes.


I boiled the zucchini until it softened, then drained it and passed it.


After frying the meat, take it out on a plate and add finely chopped onion and garlic to the pan.
Stir occasionally and drip from the chicken broth so it doesn't stick.


Put the three tablespoons of flour in a bowl and dilute them with chicken soup, then add the composition formed over the onion in the pan.


Stir vigorously so that it doesn't stick and start dripping the hot soup until you get a composition as thick as sour cream, then add the mashed zucchini, nutmeg powder and season to taste with pepper.


Season with salt, chop the small dill and mix it in the bowl, then pour over the fried chicken and leave for a few minutes on low heat.


It can be served with hot polenta, we preferred to serve it so simple, considering enough flour from the composition.


Chicken ciulama with mushrooms, simple and quick recipe

To make this dish you only need a few simple ingredients and 10 minutes to make this dish.

I can say that the first time I cooked this dish was many years ago, and at that time, it was completely different, but given the evolution of the kitchen, the variety of ingredients and the less and less time spent in the kitchen, I come to meet you with a quick recipe, but also very tasty at the same time.

Fine and creamy sauce, tender meat and fragrant mushrooms, chicken ciulamaua is an ideal dish for a quick lunch or dinner, very easily combined with a polenta, pasta, a natural potato or even a simple rice.

Ingredients:

  • 500 g chicken breast
  • 300g champignon or mushrooms can be very well replaced with wild mushrooms
  • 2-3 cloves of garlic
  • 50 ml vegetable oil
  • 50 g white flour
  • 150 ml cooking cream with at least 32% fat
  • 50 g baked bell peppers or pickled donut
  • 1/2 lemon juice
  • 1/2 bunch parsley
  • Salt and pepper to taste

Preparation for chicken ciulama with mushrooms, simple and quick recipe

Cut the chicken breast into strips, season with salt and pepper, add flour so that they flour well.

We cut the mushrooms into thicker strips.

Heat a pan in which we put the oil, the chicken breast given through the flour and the mushrooms, sauté over high heat until the meat is browned and the mushrooms are soft.

Add the garlic and simmer for a minute, then add the cream and parsley.

Add the baked bell pepper and lemon juice. Boil until you get a creamy sauce, 1-2 minutes.

Serve with a polenta, as in my case or with a natural potato, rice or even pasta. Good job and good appetite!


Chicken ciulama with mushrooms, simple and quick recipe

To make this dish you only need a few simple ingredients and 10 minutes to make this dish.

I can say that the first time I cooked this dish was many years ago, and at that time, it was completely different, but given the evolution of the kitchen, the variety of ingredients and the less and less time spent in the kitchen, I come to meet you with a quick recipe, but also very tasty at the same time.

Fine and creamy sauce, tender meat and fragrant mushrooms, chicken ciulamaua is an ideal dish for a quick lunch or dinner, very easily combined with a polenta, pasta, a natural potato or even a simple rice.

Ingredients:

  • 500 g chicken breast
  • 300g champignon or mushrooms can be very well replaced with wild mushrooms
  • 2-3 cloves of garlic
  • 50 ml vegetable oil
  • 50 g white flour
  • 150 ml cooking cream with at least 32% fat
  • 50 g baked bell peppers or pickled donut
  • 1/2 lemon juice
  • 1/2 bunch parsley
  • Salt and pepper to taste

Preparation for chicken ciulama with mushrooms, simple and quick recipe

Cut the chicken breast into strips, season with salt and pepper, add flour so that they flour well.

We cut the mushrooms into thicker strips.

Heat a pan in which we put the oil, the chicken breast given through the flour and the mushrooms, sauté over high heat until the meat is browned and the mushrooms are soft.

Add the garlic and simmer for a minute, then add the cream and parsley.

Add the baked bell pepper and lemon juice. Boil until you get a creamy sauce, 1-2 minutes.

Serve with a polenta, as in my case or with a natural potato, rice or even pasta. Good job and good appetite!


Chicken ciulama with mushrooms, simple and quick recipe

To make this dish you only need a few simple ingredients and 10 minutes to make this dish.

I can say that the first time I cooked this dish was many years ago, and at that time, it was completely different, but given the evolution of the kitchen, the variety of ingredients and the less and less time spent in the kitchen, I come to meet you with a quick recipe, but also very tasty at the same time.

Fine and creamy sauce, tender meat and fragrant mushrooms, chicken ciulamaua is an ideal dish for a quick lunch or dinner, very easily combined with a polenta, pasta, a natural potato or even a simple rice.

Ingredients:

  • 500 g chicken breast
  • 300g champignon or mushrooms can be very well replaced with wild mushrooms
  • 2-3 cloves of garlic
  • 50 ml vegetable oil
  • 50 g white flour
  • 150 ml cooking cream with at least 32% fat
  • 50 g baked bell peppers or pickled donut
  • 1/2 lemon juice
  • 1/2 bunch parsley
  • Salt and pepper to taste

Preparation for chicken ciulama with mushrooms, simple and quick recipe

Cut the chicken breast into strips, season with salt and pepper, add flour so that they flour well.

We cut the mushrooms into thicker strips.

Heat a pan in which we put the oil, the chicken breast given through the flour and the mushrooms, sauté over high heat until the meat is browned and the mushrooms are soft.

Add the garlic and simmer for a minute, then add the cream and parsley.

Add the baked bell pepper and lemon juice. Boil until you get a creamy sauce, 1-2 minutes.

Serve with a polenta, as in my case or with a natural potato, rice or even pasta. Good job and good appetite!


Chicken ciulama with polenta. Childhood recipe. VIDEO

Method of preparation:
Boil the chicken breast in 2 L of water, at medium temperature, frothing whenever necessary. After the soup stops frothing, add the vegetables, continuing to cook for another 25-30 minutes, then remove the vegetables and meat, straining the soup.

In a saucepan with a thick bottom, lightly soak the butter at low temperature, adding flour and stirring until a lump forms. Add hot soup, one polish at a time and mixing everything with a whisk until they are no longer lumpy. At some point you will notice that the ciulamaua becomes like a fine and fluid cream, and from that moment you only add the milk and the nutmeg, boiling the composition lightly.

Careful! You may not need all the soup.

After the chest has cooled a little, cut it into cubes, adding it to the ciulama when it has 5-6 minutes to boil, together with the nutmeg and salt, if necessary.

While the chicken is boiling, bring the polenta water to a boil in a large pot with the salt and butter, and when it starts to boil, add the "rain" cornmeal, stirring vigorously. Minimize the heat and cover the pot with a lid. Stir in the polenta several times, and after 20-22 minutes turn it over on a plate or plate.


Chicken ciulama with polenta. Childhood recipe. VIDEO

Method of preparation:
Boil the chicken breast in 2 L of water, at medium temperature, frothing whenever necessary. After the soup stops frothing, add the vegetables, continuing to cook for another 25-30 minutes, then remove the vegetables and meat, straining the soup.

In a saucepan with a thick bottom, lightly soften the butter at low temperature, adding flour and stirring until a lump forms. Add hot soup, one polish at a time and mixing everything with a whisk until they are no longer lumpy. At some point you will notice that the ciulamaua becomes like a fine and fluid cream, and from that moment you only add the milk and the nutmeg, boiling the composition lightly.

Careful! You may not need all the soup.

After the chest has cooled a little, cut it into cubes, adding it to the ciulama when it has 5-6 minutes to boil, together with the nutmeg and salt, if necessary.

While the chicken is boiling, bring the polenta water to a boil in a large pot with the salt and butter, and when it starts to boil, add the "rain" cornmeal, stirring vigorously. Minimize the heat and cover the pot with a lid. Stir in the polenta several times, and after 20-22 minutes turn it over on a plate or plate.


Chicken ciulama with mushrooms, simple and quick recipe

To make this dish you only need a few simple ingredients and 10 minutes to make this dish.

I can say that the first time I cooked this dish was many years ago, and at that time, it was completely different, but given the evolution of the kitchen, the variety of ingredients and the less and less time spent in the kitchen, I come to meet you with a quick recipe, but also very tasty at the same time.

Fine and creamy sauce, tender meat and fragrant mushrooms, chicken ciulamaua is an ideal dish for a quick lunch or dinner, very easily combined with a polenta, pasta, a natural potato or even a simple rice.

Ingredients:

  • 500 g chicken breast
  • 300g champignon or mushrooms can be very well replaced with wild mushrooms
  • 2-3 cloves of garlic
  • 50 ml vegetable oil
  • 50 g white flour
  • 150 ml cooking cream with at least 32% fat
  • 50 g baked bell peppers or pickled donut
  • 1/2 lemon juice
  • 1/2 bunch parsley
  • Salt and pepper to taste

Preparation for chicken ciulama with mushrooms, simple and quick recipe

Cut the chicken breast into strips, season with salt and pepper, add flour so that they flour well.

We cut the mushrooms into thicker strips.

Heat a pan in which we put the oil, the chicken breast given through the flour and the mushrooms, sauté over high heat until the meat is browned and the mushrooms are soft.

Add the garlic and simmer for a minute, then add the cream and parsley.

Put the baked bell pepper and lemon juice. Boil until you get a creamy sauce, 1-2 minutes.

Serve with a polenta, as in my case or with a natural potato, rice or even pasta. Good job and good appetite!


Video: Ciulama de pui cu ciuperci gata in doar 30 de minute (August 2022).