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Ciulama with chicken and mushrooms

Ciulama with chicken and mushrooms


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I washed the chicken harpoons, cleaned them and then left them to dry.

I seasoned the wings with salt and pepper.

In a frying pan I put oil on the heat then I added the wings, the chopped garlic and the bay leaf.

I covered the pan with a lid and let them simmer until they were well cooked.

In a pot I put the mushrooms, covered a little salt with water and left them on the fire until they were almost cooked.

I drained the mushrooms and left them to cool. (I kept the juice)

I chopped the onion finely and put it to harden together with 4-5 tablespoons of the oil in which I fried the wings.

While the onion was hardening, I cut the mushrooms into slices.

I added the mushrooms over the onion and let them simmer together for about 10 minutes.

Over the mushrooms I put about 1 liter of juice in which they boiled the mushrooms, the bay leaf, the secret of taste and pepper.

I let it boil for about 25 minutes.

5 minutes before it was ready I added the crushed garlic.

I mixed the flour with the cream and then I added 2-3 tablespoons of the mushroom juice.

I poured the mixture into the pot and left it on the fire for a while, stirring constantly until it thickened.

At the end I added chopped dill and salt (if needed)



Chicken ciulama with mushrooms and cream, video recipe

Chicken ciulama with mushrooms and cream, video recipe. How to make a chicken ciulama with mushrooms and cream, served with polenta. What pieces of meat are used for ciulama? Ingredients chicken ciulama with mushrooms and cream.

Strange are the ways of man, I say, in the introduction of this ciulama recipe, a simple Romanian recipe but damn tasty and I'm not afraid to say so. I'm talking about weirdos, looking back four years and something, when I was publishing it "reinterpreted" ciulama recipe and I felt proud that I had managed to beautify and "raise" our humble ciulama. Well, today I managed to somehow return to the essence and I think that more important than the appearance, than the caloric intake, than anything else is the taste. And when it comes to chicken ciulama with mushrooms and cream, the traditional version, as simple and without coming as it may seem at first glance, has a taste that can not be matched.

This authentic and robust taste, without the fashions and fears of a young lady walking around the mall, forever lived under the terrible threat of no longer fitting the size of XS, I think remains the main asset of our traditional cuisine. Because others have similar dishes, for example the French have theirs blanquette, which we could describe as a kind of cousin of ours ciulama, but more shy and with a more sour taste. And then, almost all the foreigners who came to eat with us, left with the impression that it was a bit good, a good impression created only by the robust taste of the dishes.

The recipe for chicken ciulama with mushrooms and cream is part of the project to rediscover the traditional Romanian recipes that I started with my friends from Albalact. Within the same project, I also published the traditional sarmale recipe, the one of Transylvanian smoked soup or video recipe for papanas with cream.

In order for the preparation to be very clear, we have prepared for you the recipe in video format, you will find it immediately below the list of ingredients, and at the end of the article you will also find the recipe in text format, printable. May it be useful to you!


Ciulama with chicken and mushrooms

Ciulamaua is a food from the Romanian cuisine but with influences from the Turkish one (çullama & # 8211 bird food with white sauce). It is usually prepared with chicken and mushrooms, but searching the net I found several options, including beef and carrots or other vegetables. All ingredients are put in a white sauce of flour and sour cream (and milk).

Peel the onions and finely chop them.

Cut the chicken into cubes.

Wash the mushrooms thoroughly and cut them into cubes.

Put the large pot on the stove at the right heat. Add 3-4 tablespoons of olive oil and sauté the onion until it becomes glassy. Add the chicken and brown. Then add the mushrooms and brown them. Don't be afraid that there are too many ingredients in the pot, the mushrooms will go down.

Add salt. The mushrooms will leave the water and make a juice. Simmer for 5-10 minutes, then add the flour. The sauce will stick, be careful not to burn it.

Gradually add sour cream and milk and continue to boil until slightly reduced and a thicker paste is obtained. At the end, chop a handful of dill and add over the ciulama

Make a polenta and serve.

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Chicken ciulama with mushrooms and cream

Recipe for chicken ciulama with mushrooms and cream, a traditional dish full of taste and flavor, excellent for any day of the week.

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When you miss a traditional Romanian food you can try this chicken ciulama with mushrooms and cream served with polenta. A delicacy easy to prepare and only good to enjoy any day of the week.

The recipe for chicken ciulama with mushrooms and cream is a very easy one, the only part that requires more time is the preparation of chicken soup, which will be the basis of the sauce for ciulama. However, you can see the positive side, namely that you can prepare two dishes at the same time, a delicious chicken soup with dumplings or noodles and of course the delicious ciulama.


Preparation Chicken and mushroom ciulama

Finely chopped onion and chopped mushrooms put in a pan until golden brown. The meat is boiled in salted water. Separately, in a saucepan, heat the butter, mix it with flour, then quench it with milk and the juice in which it boiled the meat, stirring constantly, to avoid the formation of lumps. Mix with egg and sour cream. Homogenize and then add onions, mushrooms, cut meat. Boil for another 10 minutes. Serve hot with polenta.

Try this video recipe too


Method of preparation

How to make polenta, the traditional recipe. Bring the water to a boil together with the salt. When the water boils, start pouring the corn in the rain, stirring constantly with a pear-shaped wire.

When the cornstarch begins to swell and the polenta thickens, turn the heat to low. Mix, from time to time, with a wooden spoon.

Read also: Homemade pizza. Surprise your loved ones with a delicious dinner

How to make polenta, the traditional recipe. Let it boil for 10-15 minutes. If it still seems too soft, leave it for a few more minutes.

When it is ready, before turning it over, press well with the back of the spoon so that the polenta takes on the beautiful round shape of the bowl.

How to make polenta, the traditional recipe.

Read also: Chicken stew. Grandma's traditional recipe

Advice! If the bottom of the pot has remained dry, covered only with a thin layer of corn, it means that you have made a polenta like a book.

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salt, pepper, oil, dill and water.

Finely chop the onion, then fry a little in oil. Cut the breast into pieces and brown over the onion and mushrooms and salt to taste. Mix the oil on low heat with the flour until smooth, then gradually add the cream and water, stirring quickly until it grows and reaches the desired consistency.

Add the breast with the mushrooms and dill. Boil for 30 minutes, stirring slowly. Add pepper and salt to taste.


Chicken ciulama with mushrooms

it is just as delicious. Today we have a combination of the two: a chicken ciulama with mushrooms.

I used pleurotus mushrooms this time, but you can use champignon just as well.

500 g pipote (I used turkey)

How come:

Wash the pipettes well and cut them in 3-4 each. : e boil with about 300 ml of salt water for

about 30-40 minutes. In another bowl, cook the finely chopped onion in oil for about 5 minutes.

Add the onion and sliced ​​mushrooms over the pipette (after 40 minutes).

Let it cook covered for about 15 minutes.

Meanwhile, mix the starch with 100 ml of cold milk, put 400 ml of milk over the mushrooms,

let it boil for 5 minutes, then add the milk mixed with starch, crushed garlic, peppers and leave

I also added 1/2 teaspoon of turmeric (which lightly colored it yellow).

As I told you, I use turmeric very often lately & hellip

Good and fragrant. It can be served with polenta or toast. Just as good.


Method of preparation

How to make polenta, the traditional recipe. Bring the water to a boil along with the salt. When the water boils, start pouring the corn in the rain, stirring constantly with a pear-shaped wire.

When the cornstarch begins to swell and the polenta thickens, turn the heat to low. Mix, from time to time, with a wooden spoon.

Read also: Homemade pizza. Surprise your loved ones with a delicious dinner

How to make polenta, the traditional recipe. Let it boil for 10-15 minutes. If it still seems too soft, leave it for a few more minutes.

When it is ready, before turning it over, press well with the back of the spoon so that the polenta takes on the beautiful round shape of the bowl.

How to make polenta, the traditional recipe.

Read also: Chicken stew. Grandma's traditional recipe

Advice! If the bottom of the pot has remained dry, covered only with a thin layer of corn, it means that you have made a polenta like a book.

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Ciulama with mushrooms and chicken by papabundetot

Ciulama with mushrooms and chicken I think we all ate in our childhood. Today I chose to make Ciulama by papabundetot from turkey, because as much as possible I try to remove the chicken from the menu, at least until the moment when I will be able to raise them myself or at least be able to buy them from somewhere to I'm sure they're not full of antibiotics and other crazy things at all.

For now, at least I'm inclined to think that turkey is still a little safer, or it should be.

500 gr pleurotus mushrooms

1 teaspoon hot pepper smoked

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1 fresh bay leaf (potted)

I washed the pipettes and the turkey well and portioned them in the right pieces to boil evenly.

In a saucepan I put olive oil to heat, I added a little butter, then I put the finely chopped onion, garlic and leek and let them cook over low heat without burning them.

I added the bay leaf, paprika, cinnamon, turmeric, cumin, I mixed well and when the onion softened, I added the pipettes, I added a little water and let them boil for about an hour until they softened.

Then I put the pieces of meat, I filled with water and again I let it boil until the meat was almost cooked. Finally I added the mushrooms cut into the right pieces, I mixed and I put a lid, so that the mushrooms let their water and cook in it.

At the end I adjusted the salt and pepper, I made a thickening of flour with cold water which I added to the pot, I let the flour boil well and at the end I added liquid cream, I boiled it again and I put out the fire and before letting the food rest I put 4 more cubes of butter in it and mixed well.

I added after I put out the fire freshly chopped parsley and ate with fresh bread and pickled cucumbers in brine, a treat!


Chicken ciulama with mushrooms and polenta

Chicken ciulamaua with mushrooms is a classic, rustic dish, which is served with polenta. Since it is a recipe from 1938, we can imagine that the test of time has passed, although it is still cooked very often today. With the vegetables resulting from the chicken soup we prepared some tasty vegetable meatballs: click for recipe
Put chopped parsley on top, when serving.
Exactly, chicken ciulamau is also made from beef kidney ciulamau. If the chicken is country and whole, the meat is boiled when you squeeze the wing between two fingers and feel it soft. Instead of butter, you can put lard, but the butter is finer. Recent medical studies have reconsidered cooking with butter or lard without burning them. Looks like we're reinventing the wheel.
The sauce will have the consistency of a suitable thick cream, which flows from the spoon.

  • 1/2 chicken or 3 chicken legs
  • salt
  • 1 large carrot
  • 1 parsley root
  • 1 slice of celery
  • 2 medium onions
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 500 g mushrooms
  • freshly ground pepper
  • 1/2 bunch of chopped parsley

PREPARATION Chicken ciulama with mushrooms and polenta
1. In a pot of cold water with 1/2 teaspoon of salt, boil the washed chicken pieces. Put the peeled and washed carrot, celery and parsley root in the pot and then an onion that boils faster. They are put whole. I frothed the juice with a spatula with holes. I finally reduced the soup to about 2 and a half cups. When the soup is added over the flour, just keep it warm, otherwise it will make lumps.
2. I cut an onion into cubes and diced mushrooms. This second onion is not mandatory, but I put it. Another onion boiled in the soup. I hardened them in a pan for 7-8 minutes.
3. After the soup has cooled and is just warm, I put the melted butter in a large pan with high edges (or a pan with a thick bottom in which the ciulamaua will finally boil). I sprinkled flour and toasted it a little. I added the soup little by little. At first, many lumps are made, but always stirring and if the soup is gradually added, they dissolve. If you don't have patience, you can pass the mixture through a sieve of spaghetti and get rid of the lumps, but after you have opened them for the most part, otherwise the sauce will not bind from the ciulama. Ciulamaua read it as you like, thicker or more fluid, putting up to 3 tablespoons of flour in relation to the soup. If you have soup left, freeze it in a plastic bag or glass or cup and it will be useful as a base for other foods.
4. In the sauce, add the mushrooms and onions, chicken pieces, season with salt and sprinkle with freshly ground pepper and simmer for another 15 minutes over medium heat.
Serve with chopped parsley on top and accompanied by polenta, recipe here: & # 8211 Hurry polenta - quick and easy recipe.
Liv (e) it!
Other chicken dishes you may like are:
& # 8211 Chicken with tomato sauce, garlic and polenta
& # 8211 Chicken with green beans - simple recipe
& # 8211 Chicken liver with low tomato sauce
& # 8211 Oltenian ostrich with chicken and polenta
& # 8211 Marinated chicken with homemade yogurt and lemon & # 8230 & much more (give it a blog search, please!)


Video: Η πιο νόστιμη συνταγή μελιτζάνας! Δεν θα τηγανίσετε ποτέ μελιτζάνα ξανά! (May 2022).


Comments:

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  4. Gerardo

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