I prepared this chicken ciulama one evening when I was in the mood for something simple, with few ingredients. I didn't complicate things at all: I boiled the chicken legs, and the rest came together easily. I always serve it with polenta; that's how I learned and how I keep it. The sour cream gives it a thick and tasty sauce that binds well, without needing any special techniques.
Quick Info
Total time: about 50-60 minutes
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes
Servings: 2-3 people
Difficulty: easy
Recipe type: main dish, traditional Romanian
Ingredients
4 chicken legs
500 ml broth (chicken or vegetable)
200 g sour cream (at least 20% fat for a creamy sauce)
Salt and pepper to taste
Preparation method
1. Wash the chicken legs and remove excess skin if you prefer.
2. Place the chicken legs in a large pot and cover them with broth. If the broth isn't salty, you can add a little salt from the start.
3. Boil the chicken legs over low to medium heat, partially covered. Turn them after 20-25 minutes for even cooking.
4. Check after about 40 minutes if the chicken is cooked (the meat should easily come off the bone).
5. Add the sour cream over the chicken legs directly in the pot. Stir gently to prevent curdling and let it simmer uncovered until the sauce reduces a bit and thickens.
6. Adjust salt and pepper to taste in the last minutes.
7. Turn off the heat and let the pot sit for a few minutes before serving.
Why I make this recipe often
I prefer it because it's quick, with ingredients always on hand. If I have broth and some sour cream, the rest comes together quickly. It's the kind of dish I can adapt on the go without feeling the need to stick to the recipe strictly. The taste is mild, suitable for days when I don't want complicated meals.
Tips and variations
Tips
If the broth isn't homemade, use one without too much salt. Sour cream with at least 20% fat helps the sauce not to curdle.
Mix the sour cream at room temperature into the sauce, not cold from the fridge, so it blends well and doesn’t curdle.
Substitutions
If you don’t have chicken legs, you can use pieces of breast or thighs, but the cooking time may change slightly.
Plant-based sour cream or thicker yogurt works, but they don’t have the same taste.
Variations
You can add a bay leaf while boiling for a subtle flavor.
A pinch of nutmeg at the end changes the taste slightly if you like it.
Serving ideas
It is best served with fresh polenta. It also goes well with bread if that’s what you have on hand.
Frequently asked questions
1. Can I use light sour cream for this ciulama?
You can, but the sauce will be thinner and won’t bind as well.
2. If I don’t have broth, can I use water?
Yes, but the final taste will be more neutral. You can add a small vegetable (carrot, onion) while boiling if you want.
3. Can I make the recipe with boneless chicken?
Yes, just adjust the cooking time; boneless meat cooks faster and is easier to break into small pieces for the sauce.
4. What type of sour cream do you use?
I usually use cooking sour cream, 20-25% fat, without additives.
5. Can I add flour for a thicker sauce?
This basic recipe doesn’t use flour, but you can add a teaspoon if you want a thicker sauce.
Nutritional values
Estimated per serving (one-third of the recipe):
Calories: about 340-360 kcal
Protein: 23-25 g
Fat: 24-27 g (depending on sour cream and how much skin remains on the chicken)
Carbohydrates: 3-4 g
These are estimates and can vary depending on the exact ingredients used.
Storage and reheating
The chicken ciulama with sour cream can be stored in the refrigerator, in a covered container, for a maximum of 1-2 days. Reheat over low heat, stirring occasionally, to prevent the sauce from separating. I do not recommend freezing; the sour cream changes texture upon thawing. If you make a large quantity, portion out what you want to keep and use it quickly.
Quick Info
Total time: about 50-60 minutes
Preparation time: 5-10 minutes
Cooking time: 40-50 minutes
Servings: 2-3 people
Difficulty: easy
Recipe type: main dish, traditional Romanian
Ingredients
4 chicken legs
500 ml broth (chicken or vegetable)
200 g sour cream (at least 20% fat for a creamy sauce)
Salt and pepper to taste
Preparation method
1. Wash the chicken legs and remove excess skin if you prefer.
2. Place the chicken legs in a large pot and cover them with broth. If the broth isn't salty, you can add a little salt from the start.
3. Boil the chicken legs over low to medium heat, partially covered. Turn them after 20-25 minutes for even cooking.
4. Check after about 40 minutes if the chicken is cooked (the meat should easily come off the bone).
5. Add the sour cream over the chicken legs directly in the pot. Stir gently to prevent curdling and let it simmer uncovered until the sauce reduces a bit and thickens.
6. Adjust salt and pepper to taste in the last minutes.
7. Turn off the heat and let the pot sit for a few minutes before serving.
Why I make this recipe often
I prefer it because it's quick, with ingredients always on hand. If I have broth and some sour cream, the rest comes together quickly. It's the kind of dish I can adapt on the go without feeling the need to stick to the recipe strictly. The taste is mild, suitable for days when I don't want complicated meals.
Tips and variations
Tips
If the broth isn't homemade, use one without too much salt. Sour cream with at least 20% fat helps the sauce not to curdle.
Mix the sour cream at room temperature into the sauce, not cold from the fridge, so it blends well and doesn’t curdle.
Substitutions
If you don’t have chicken legs, you can use pieces of breast or thighs, but the cooking time may change slightly.
Plant-based sour cream or thicker yogurt works, but they don’t have the same taste.
Variations
You can add a bay leaf while boiling for a subtle flavor.
A pinch of nutmeg at the end changes the taste slightly if you like it.
Serving ideas
It is best served with fresh polenta. It also goes well with bread if that’s what you have on hand.
Frequently asked questions
1. Can I use light sour cream for this ciulama?
You can, but the sauce will be thinner and won’t bind as well.
2. If I don’t have broth, can I use water?
Yes, but the final taste will be more neutral. You can add a small vegetable (carrot, onion) while boiling if you want.
3. Can I make the recipe with boneless chicken?
Yes, just adjust the cooking time; boneless meat cooks faster and is easier to break into small pieces for the sauce.
4. What type of sour cream do you use?
I usually use cooking sour cream, 20-25% fat, without additives.
5. Can I add flour for a thicker sauce?
This basic recipe doesn’t use flour, but you can add a teaspoon if you want a thicker sauce.
Nutritional values
Estimated per serving (one-third of the recipe):
Calories: about 340-360 kcal
Protein: 23-25 g
Fat: 24-27 g (depending on sour cream and how much skin remains on the chicken)
Carbohydrates: 3-4 g
These are estimates and can vary depending on the exact ingredients used.
Storage and reheating
The chicken ciulama with sour cream can be stored in the refrigerator, in a covered container, for a maximum of 1-2 days. Reheat over low heat, stirring occasionally, to prevent the sauce from separating. I do not recommend freezing; the sour cream changes texture upon thawing. If you make a large quantity, portion out what you want to keep and use it quickly.