Chicken fricassée with peas and leeks (ciulama)

Name: Chicken fricassée with peas and leeks (ciulama) - Ligia A.
Ingredients: 1 kg chicken breast; 1 liter of water; salt; 1 bay leaf; 200 g leek (only the white part; sliced); 40 g butter; 40 g flour; 200 ml liquid cream; a pinch of sugar; 250 g peas (I used frozen); lime juice to taste; additionally; lime slices for decoration.

Diverse - Chicken fricassée with peas and leeks (ciulama) by Ligia A. - Recipia

Chicken fricassée with peas and leeks – a delicious and comforting recipe, perfect for days when you want to enjoy a savory dish that is easy to prepare. This stew is not only a nourishing meal but also an excellent choice for a family lunch or a relaxing dinner. Preparation time: 15 minutes Cooking time: 45 minutes Total time: 1 hour Servings: 4 Ingredients: - 500 g chicken breast (skinless and boneless) - 200 g peas (fresh or frozen) - 2 medium leeks (white part) - 1 small onion - 2 medium carrots - 50 g butter - 50 g flour - 500 ml chicken broth (or water with a broth cube) - 2 bay leaves - Salt and pepper to taste - 2 tablespoons of sour cream (optional) - Fresh parsley for garnish Preparation: 1. Start by preparing the chicken breast. Place it in a large pot, cover with water, and add a teaspoon of salt and the bay leaf. Boil over medium heat for about 30 minutes, until the meat is tender. 2. Meanwhile, wash and slice the leeks into thin rounds. Peel and dice the onion and carrots, depending on your preference. These vegetables not only add flavor but also color to your dish. 3. Once the chicken is cooked, remove it from the pot and let it cool slightly, then cut it into cubes. Strain the broth and set it aside for later. 4. In the same pot, melt the butter over medium heat and add the onion, leeks, and carrots. Sauté the vegetables for 5-7 minutes until they are soft and fragrant. 5. Sprinkle the flour over the vegetables and mix well, allowing it to brown slightly, about 1-2 minutes. This step is essential for achieving a creamy and smooth sauce. 6. Gradually add the strained chicken broth, stirring continuously to avoid lumps. Keep stirring until the sauce begins to thicken, then add the peas and chicken cubes. Simmer everything for 10 minutes to combine the flavors. 7. Finally, taste and season with salt and pepper as desired. If you want an even creamier sauce, you can add sour cream in the last few minutes of cooking. 8. Serve the chicken fricassée with peas and leeks warm, sprinkled with freshly chopped parsley. This dish pairs wonderfully with a serving of rice or fresh bread that will soak up the delicious sauce. Practical tips: - You can vary the recipe by adding mushrooms or olives for extra flavor. - If you prefer a stronger taste, add a few crushed garlic cloves during the sauté stage. - For a healthier option, you can use turkey instead of chicken. This chicken fricassée with peas and leeks recipe is simple yet full of flavor. It will win you over with its delicate aromas and creamy texture, making it the ideal choice for a family meal. Enjoy every bite and cherish the moments spent around the table!

Category: Diverse Author: Ligia A. Views: 1 Date: 04.10.2024

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Diverse - Chicken fricassée with peas and leeks (ciulama) by Ligia A. - Recipia 1

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