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Chicken ciulama with mushrooms

Chicken ciulama with mushrooms

Finely chop the onion. We cut the mushrooms into slices.

The chicken breast is boiled, possibly with the skin if it is whole. After it has boiled in half, cut it into strips or cubes.

Put the onion in a little oil until it becomes glassy, ​​add the chicken breast pieces. After they have hardened, add the mushrooms and let them boil (the mushrooms leave some water and there is no need to add new water).

In a separate pan heat 2-3 tablespoons of oil over which add flour and mix well. After the flour has been incorporated into the oil, add the hot chicken soup (or hot water, or chicken concentrate dissolved in hot water) and mix well until smooth.

Let the heat simmer and add the sour cream, stirring constantly, add the dill, a little salt and pepper.

Put this composition over the chicken with mushrooms and let it boil, stirring occasionally.

Fix the taste by adding salt and pepper if needed.

Great appetite!



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, sauté 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.


Chicken ciulama

The traditional mushroom ciulama recipe, with sour cream and chicken, always reminds you of childhood aromas, keeping an authentic and warm taste, using handy ingredients that do not cost much, focusing not on appearance, but on taste. Although the end result may look a bit like a chicken paprika with mushrooms, a pipette of pipote or thighs with sour cream, the differences are in the preparation and the auxiliary ingredients used, which will give the specific taste of each dish.

For flavor, a chicken ciulama is used with bone-in meat to make a basic soup with a non-chicken flavor. Therefore, you will put the chicken pieces in a pot, with an onion cut into larger pieces, a carrot cut into large slices and celery into cubes, as well as bay leaves, where they will boil over medium heat in water as much as it contains. When the chicken soup foams, you will remove the foam and turn the heat to low, letting it boil slowly, so that the proteins remain juicy and do not harden.

While this is happening, you will cut the onion for the mushroom ciulama with chicken, peppers and mushrooms. Heat a pan on the electric stove over medium heat, let the oil heat up, then add the butter, and when the latter has melted throw the chopped onion and a little salt, tempering it until it gets a glassy color, then adding the pepper, stirring. on low heat. When the peppers soften, increase the heat intensity and add the mushrooms, until they soften as well, then remove from the heat.

Strain the mushroom soup from the vegetables, and the meat is removed, the skin can be removed, putting 700 ml of liquid that you will use in the recipe, and the rest you can keep for others.

The chicken for the mushroom ciulama with sour cream is put back in the pot where 600 ml of the strained and measured soup is added and it is brought to the boiling point.

Put the remaining 100 ml of soup in the vegetable pan and heat it well, stirring, then add it to the chicken pot.

In a bowl, put the sour cream, which you lightly beat with a fork, incorporating the flour for the mushroom ciulama sauce with chicken breast. Pour a pinch of the soup from the pot over this, homogenizing with energy so that the cream does not separate, until you have a liquefied and homogeneous, hot product in the bowl. It will be poured, in turn, in the pot of chicken stew with chicken, where it boils for about 10 minutes. During this time, crush the garlic and add it to the stew at the last minute. Taste to match salt and pepper.

This chicken ciulama with sour cream is served hot, with a portion of steaming polenta next to it, sprinkled with some finely chopped green parsley. An alternative garnish for mushroom stew with meat and sour cream are rice, mashed potatoes or even pasta.

For chicken ciulama, the simple recipe involves the use of champignon mushrooms, but you can also make a mushroom ciulama, richer in taste and with a special texture, which accompanies the protein, or you can serve it as a vegetarian dish, without meat and soup, replacing it with water. We wish you good luck!


-1 chicken or 1 kg chicken,
-1 carrot,
-1 parsnip,
-1 onion,
-1 celery,
-1 parsley root,
-1 box of mushrooms or 500 gr fresh mushrooms,
-200 ml cream for cooking,
-200 ml sweet milk,
-3 tablespoons flour,
-100 gr butter,
-salt pepper.

We wash the chicken and portion it or, if we already have portioned chicken, we wash it well. Put the meat to boil in cold water. When it starts to boil, add the foam that forms whenever it is needed. Add the larger chopped vegetables and let it boil. When the meat is cooked, take it out and set it aside. Vegetables can be used in salads or other dishes. Separately, melt the butter, add the flour and chew well so that it does not burn. Thin with milk and mix with a whisk so that no lumps form, then add the cream. Put the mushrooms and chicken in the sauce. Let it boil for a few more minutes. We match the taste of salt and pepper. Serve the hot ciulamaua 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 cloth.

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.


Mushroom ciulama

1. Peel the mushrooms, cut them into small pieces and put them in a pan with 100 g butter. Sprinkle with salt and let it simmer and boil.

2. Meanwhile, melt the rest of the butter in another pan and then add the flour. Stir quickly, remove from the heat and pour the cold milk.

3. Mix well and put the sauce back on the fire for 5 minutes.

4. Then pour over the mushrooms and let them simmer for another 5-10 minutes. Remove from the heat and add pepper. The champignon mushroom ciulamau is brought to the table with finely chopped parsley.

Do you like mushrooms? Read about edible mushroom species. Benefits and contraindications

2.5 / 5 - 3 Review (s)

Chicken ciulama with mushrooms

A recipe as Romanian as possible, with ingredients that will leave your mouth watering: chicken breast, mushrooms, sour cream. A pleasure to prepare such a food, a pleasure to enjoy it. In no more than an hour you will finish the "kitchen", and the steaming plates will be waiting for you on the table. As expected, ciulamaua cannot "exist" in the absence of portions of polenta, which is also served hot. Good appetite!

Ingredients and quantities:

800 g chicken breast
300 g mushrooms (canned)
100 ml oil
100 g flour
400 g sour cream
100 ml clear chicken milk or soup (optional)
2 tablespoons chopped green dill
1/2 teaspoon sweet paprika
6 portions of polenta
salt
pepper.

Method of preparation:

1. The chicken breast, previously washed, is cut into smaller pieces, which are sprinkled with salt and pepper. In a bowl, heat the oil and fry the pieces of meat on all sides, for 10 minutes, over low heat. Remove to a bowl.

2. In the oil left in the bowl, add flour, and after 1 minute, pour the cream, stirring constantly, with a whisk, so as not to form lumps. If the sauce is too thick, you can add 100 ml of milk or clear soup.

3. Sprinkle the sweet paprika, salt, pepper and green dill in the sauce from the beginning. Boil everything for about 8-10 minutes, on a hob, over low heat, stirring constantly.

4. After this time, add the sliced ​​mushrooms and the pieces of fried chicken breast to the sauce. Leave the pot on the stove, over low heat, for 15-20 minutes, to blend the flavors.

5. The ciulamaua is served hot, with a portion of polenta.

It can also be prepared with boiled chicken (from soup). In this case, when serving, whole carrots can be added to the ciulama, cooked together with the meat. It can be prepared without mushrooms.

Preparation time:

Taken from the book "Chicken Preparations" - Elisabeta Iorga, Pocket Book Publishing House, Useful in the Kitchen, 2005.


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, sauté 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.


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 & # 8211 Don't forget the polenta!

In a saucepan, heat the oil and add the onion. Temper until it becomes glassy… Add the mushrooms and pieces of meat and simmer… Add a little more water to the sauce

In a separate bowl, mix the cream with the flour carefully so that no lumps form… Gradually add a pinch of the juice in which the meat and mushrooms are boiling, until the cream liquefies and becomes hot…

Pour everything over the boiled meat from the pan and leave it on the fire for another 5-10 minutes. Season with salt and pepper… Sprinkle with chopped green parsley and turn off the heat…

Serve hot with polenta or homemade bread…

Enjoy your meal! Good appetite!

The recipe belongs to Mrs. Margareta Cismasiu and was taken with consent, from her personal blog.


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


Video: Chicken Thighs With Creamy Mushroom Garlic Sauce (November 2021).