Chicken ciulama

Name: Chicken ciulama - Astrid G.
Ingredients: 200 g boneless chicken breast 400 g sour cream 4 green onions (only the white part) 150 ml chicken broth 1; 2 tablespoons of oil salt to taste a pinch of pepper optional: a tablespoon of flour parsley and/or dill

Meat - Chicken ciulama by Astrid G. - Recipia

Chicken ciulama in a multicooker is prepared in two simple stages: first, the onion is sautéed and the meat is lightly cooked, then the broth and sour cream are added, and the sauce is allowed to simmer in the STEW program. This recipe is suitable for a Philips multicooker and is served warm, garnished with herbs and, if desired, with a bit of polenta. Quick Info Total time: approximately 15 minutes for the FRY program, plus the duration of the STEW program, which is not specified in the original recipe Preparation time: not specified; the onion, meat, and herbs are prepared before starting the programs Cooking time: approximately 15 minutes for FRY, then the time for the STEW program Servings: not specified Difficulty: easy Recipe type: main course, chicken ciulama in a multicooker Ingredients 200 g boneless chicken breast 400 g sour cream 4 green onions, using only the white part 150 ml chicken broth 1-2 tablespoons oil Salt, to taste A pinch of pepper Optional: 1 tablespoon flour Fresh parsley and/or dill Preparation method 1. Finely chop the green onions, using only the white part. Cut the chicken breast into small cubes so that it cooks easily during the FRY program. 2. Start the FRY function of the multicooker and set it for about 15 minutes. Add 1-2 tablespoons of oil, then add the chopped onion. Let it soften and lightly brown without burning. 3. Add the chicken cubes and season with salt. Stir and let the meat cook gently until the program ends. There is no need to add the sauce at this stage. 4. After the FRY program is complete, pour in the chicken broth and sour cream. Mix well, then sprinkle in a pinch of pepper. 5. Select the STEW function and let the ciulama simmer until the program is finished. The exact duration depends on the setting used on the multicooker and is not mentioned in the basic recipe. 6. Chop the parsley and/or dill and sprinkle the herbs on top after the program is complete. The ciulama is served warm, either on its own or with a bit of polenta. Why I make this recipe often It's a practical dish when I want to use the multicooker without preparing many components separately. The onion and meat cook in the same pot, and the sour cream forms the base of the sauce along with the chicken broth. Additionally, the recipe doesn't have many steps and can be served immediately after the program ends. I prefer to let the sauce simmer long enough to thicken naturally instead of using flour. This way, the texture is adjusted through cooking without needing an extra ingredient. Tips Cut the chicken breast into small, evenly sized cubes. This way, the pieces cook more uniformly during the FRY program. The onion should only be softened and lightly browned. If it darkens too much, it can alter the flavor of the sauce. Salt can be added gradually, especially if the chicken broth is already salty. It's easier to adjust the flavor at the end than to try to correct an overly salty sauce. If you prefer a thicker ciulama, let the sauce simmer longer instead of automatically adding flour. The recipe is designed to be made without additional thickening. The herbs should be added after the STEW program has finished. Parsley and dill retain their aroma better if not cooked with the sauce. Substitutions For herbs, you can use only parsley or only dill, depending on your preference. The recipe allows for their use together or separately. Chicken broth is the liquid used in the original recipe and contributes to the flavor of the sauce. No other substitution is recommended in the basic recipe. If you choose to use flour, mix the tablespoon of flour directly into the sour cream and stir until fully incorporated. Only then add the mixture to the multicooker along with the chicken broth. This way, the flour won't clump in the sauce. Variations The flourless version is the one recommended here. The sauce is allowed to simmer longer to reach the desired consistency. For a thicker consistency, you can optionally use a tablespoon of flour, but it must be well mixed with the sour cream before being added to the chicken. The amount of herbs can be adjusted to taste without changing the preparation steps. Parsley provides a milder flavor, while dill has a more pronounced aroma. Serving ideas Chicken ciulama is served warm, garnished with parsley or dill on top. It can be accompanied by a bit of polenta, as recommended in the original recipe. The sauce is the main part of the dish, so it’s best served immediately after cooking while it’s hot and homogeneous. Frequently asked questions Can ciulama be made without flour? Yes. In the basic recipe, the sauce can be allowed to simmer longer to thicken naturally. Flour is optional and not necessary for this chicken ciulama. When is the flour added? If you opt for flour, first mix the tablespoon of flour with the sour cream until the mixture is smooth. Then add the mixture to the multicooker along with the chicken broth before starting the STEW function. Which multicooker function is used? For the onion and chicken breast, the FRY function is used, set for about 15 minutes. After adding the broth and sour cream, continue with the STEW function. Can I use the green part of the onion? The original recipe specifies using the 4 green onions only with the white part. To maintain the proportions and flavor of the recipe, the green part is not included. When is the herbs added? The parsley and/or dill is chopped after the STEW program is complete and sprinkled on top before serving. Nutritional values The values below are estimates for the entire amount of ciulama, excluding polenta and not accurately accounting for the type of sour cream used. Differences can be significant depending on the fat percentage of the sour cream and the amount of oil. Calories: approximately 1,200-1,400 kcal for the entire recipe Protein: approximately 50-60 g Fat: approximately 105-120 g Carbohydrates: approximately 15-25 g If you use the optional flour, it adds a small amount of carbohydrates and about 35-40 kcal to the entire preparation. Portion values cannot be calculated exactly since the recipe does not specify the number of servings. For a division into four servings, the estimate would be approximately 300-350 kcal per serving, before adding the polenta. Storage and reheating Leftover ciulama should be stored in the refrigerator in a sealed container and is best consumed within a short time. When reheating, the sauce should be warmed gradually and stirred to maintain its texture. The sour cream may become denser after cooling, and the sauce will not have exactly the same consistency as when freshly cooked. Slow reheating helps with homogenization. It can be served again with polenta if prepared separately.

Chicken ciulama

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