First, we will focus on preparing a delicious chicken soup, which will serve as the perfect base for ciulama. We start by washing the chicken breast well under a stream of cold water to ensure it is clean. Then, we place it in a large pot, adding enough cold water to cover it completely. Once the water starts to boil, we add a pinch of salt, which will help enhance the flavors.
After the water begins to boil, it is important to skim off the foam that forms on the surface to achieve a clear soup. Next, we add the whole onion, the carrot cut into large pieces, the diced potato, the coarsely chopped bell pepper, and a few sprigs of fresh parsley. These vegetables will not only improve the taste of the soup but will also provide a tempting aroma. Once all the ingredients are boiling together, we add a dash of Delikat, which will add extra flavor.
When the soup is ready, we remove it from the heat, and with the help of a strainer, we pour it into a large jug, leaving the vegetables and chicken breast aside. Now, we can focus on the ciulama. In a pan, we add a little oil and, once it is hot, we put in three tablespoons of flour. We stir the flour lightly until it takes on a golden-yellow hue, being careful not to burn it. This step is essential, as browning the flour will give the ciulama a special taste.
After the flour is browned, we extinguish it with the hot soup, stirring continuously to avoid lumps. We add the soup gradually until we achieve the desired consistency. If we prefer a thinner ciulama, we can add more soup. When the ciulama starts to boil, we slice the chicken breast into thin strips and add them to the pan, mixing well to incorporate.
When the ciulama comes to a boil, it is ready to serve. We turn off the heat and prepare to enjoy it alongside a serving of warm polenta, which will perfectly complement this dish. Don't forget to garnish each serving with freshly chopped parsley for an extra touch of freshness and color. This chicken ciulama is tastier when using less flour and more soup, but everyone can adjust the recipe according to their preferences. Enjoy your meal! If you appreciate my recipes, you can also find them on my blog, where I await you with many other culinary delights.
After the water begins to boil, it is important to skim off the foam that forms on the surface to achieve a clear soup. Next, we add the whole onion, the carrot cut into large pieces, the diced potato, the coarsely chopped bell pepper, and a few sprigs of fresh parsley. These vegetables will not only improve the taste of the soup but will also provide a tempting aroma. Once all the ingredients are boiling together, we add a dash of Delikat, which will add extra flavor.
When the soup is ready, we remove it from the heat, and with the help of a strainer, we pour it into a large jug, leaving the vegetables and chicken breast aside. Now, we can focus on the ciulama. In a pan, we add a little oil and, once it is hot, we put in three tablespoons of flour. We stir the flour lightly until it takes on a golden-yellow hue, being careful not to burn it. This step is essential, as browning the flour will give the ciulama a special taste.
After the flour is browned, we extinguish it with the hot soup, stirring continuously to avoid lumps. We add the soup gradually until we achieve the desired consistency. If we prefer a thinner ciulama, we can add more soup. When the ciulama starts to boil, we slice the chicken breast into thin strips and add them to the pan, mixing well to incorporate.
When the ciulama comes to a boil, it is ready to serve. We turn off the heat and prepare to enjoy it alongside a serving of warm polenta, which will perfectly complement this dish. Don't forget to garnish each serving with freshly chopped parsley for an extra touch of freshness and color. This chicken ciulama is tastier when using less flour and more soup, but everyone can adjust the recipe according to their preferences. Enjoy your meal! If you appreciate my recipes, you can also find them on my blog, where I await you with many other culinary delights.
Ingredients
1 chicken breast; 4-5 sprigs of parsley; 1 onion; 1 carrot; 1 potato; 1 bell pepper; a pinch of salt; half a teaspoon of Delikat; 3 tablespoons of flour.