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Posted by oanapl in Pui
24 Jan 2020 | 1426 views
I invite you to try a delicious dish that is very easy to prepare. I was inspired by Oana for this recipe and I thank her: *
- 2 diced boneless chicken legs (450-500 g)
- 2 tablespoons olive oil
- 1 onion
- 2 cloves of garlic
- 1 jar of mushrooms
- 1 tablespoon chicken seasoning
- 2 cups soup / hot water
- 30 g butter
- 20 g flour
- 100 ml cream
- chopped dill
- + polenta to serve
Method of preparation
Put the meat cubes in the hot oil and sauté for a few minutes, until the meat begins to change color. Season with chicken, salt and pepper to taste. Add diced onion, garlic, diced mushrooms and sauté for 3-4 minutes until slightly softened.
Add hot water, cover the pot with a lid and simmer for 20-30 minutes.
Put the butter in another saucepan and let it melt. Then add all the flour and mix with a whisk, over low heat. Gradually add a pinch of hot soup / water and stir continuously, so as not to form lumps. Add from this mixture over the chicken as much as desired, until the ciulamau reaches the desired consistency.
At the end, add the cream and let it boil for another 4-5 minutes. Season to taste with salt and pepper and serve the ciulamaua together with polenta and a little chopped green dill.
If you liked our recipe "Chicken ciulama with mushrooms and polenta" don't forget to review it.Comments (18)
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We like it a lot, although I rarely do it.
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Chicken ciulama with mushrooms
This food seems to me one of the fastest and tastiest methods to get rid of the worry of cooking & # 8211; spornica.
1 large onion
2 cans of mushrooms
1 red pepper
boneless chicken legs or chicken breast
a little bit of oil
In a pan, sauté the onion in a little oil and when it becomes glassy, add the mushrooms. After I let them harden a little together, I add a little water and let it harden in water & # 8221, a healthier method that will help you eliminate the feeling of heavy frying.
Then gradually add the peppers, grated carrots and diced meat. Leave it to harden a little until the meat turns white and the carrots leave the color, then add a little more water, about enough to reach the level of the meat. Cover and simmer.
Put it to boil together with a whole onion and carrots, in salted water.
Clean the foam as often as possible and when the meat is 3/4 cooked, remove it from the pot, wipe with a paper towel and fry in hot oil - just enough to make a little crust and brown lightly.
Meanwhile, strain the soup, keep the carrots and toss the onion.
Then, finely chop the other onion and simmer with a tablespoon of oil and a cup of soup. When the onion becomes glassy, add the flour dissolved in the milk mixed with sour cream. If necessary, add more meat soup.
Boil the sauce (stirring very often) approx. Ten minutes.
Season with salt, sprinkle with white pepper (freshly ground) and fried meat. Boil together for another 5 minutes.
Serve with finely chopped parsley and a mash of polenta or decorated with carrots with which it boiled in soup.
First we will prepare the chicken soup. Wash the chicken breast and then boil it in a saucepan with water. When it starts to boil, add a teaspoon of salt.
Take the foam, then add the onion, carrot, potato, coarsely chopped bell pepper and parsley. When they all boil, add Delikat.
When the soup is ready, take the fire, strain it and pour it into a large kettle.
To prepare the ciulamau: put a little oil on the heat and add 3 tablespoons of flour, brown the flour lightly, enough to catch a golden yellow, then quench with soup. Stir, adding the soup continuously until the ciulamau is formed, we add depending on how thin we want the ciulamaua to be. Cut the chicken breast into strips and add to the ciulama and mix.
When it boils, it's ready. Take the fire.
Serve with hot polenta. Garnish with chopped parsley.
Note: For this chicken ciulama I used 3 tablespoons of flour for 4 servings. it's lighter and tastier when we use less flour and more soup, but everyone cooks it the way they like it best.