Traditional recipes

Ciulama with chicken meatballs

Ciulama with chicken meatballs

Chop the chicken breast on the robot and then mix with a small onion, finely chopped, a little grated carrot, an egg, chopped dill, salt and pepper. Put the whole carrot to boil, in a larger pot, and when the water boils, put the meatballs, the size of a ping-pong ball. They are formed with a wet hand, not to stick.

When the meatballs and carrot have boiled, take them out of the soup and strain the juice. We should have about 2 liters of soup.

Put the oil in a large saucepan, when it is hot, add all the flour and mix quickly with a whisk. At the same time put a polish of hot soup, stirring constantly. It would be good to have some help if you can't handle it yourself: D. As the ciulamaua thickens, add a pinch of soup until we reach the desired consistency. Lower the heat and add the meatballs and grated carrot on a small grater. Then pour the cream and leave it on the fire for a while. At the end, sprinkle a lot of finely chopped dill and serve with polenta!

Chicken ciulama

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4 pulps
4 tablespoons flour
300 ml milk
300 g sour cream
50 g butter
1 onion
200 g chicken soup
2 carrots
1 onion
1 red pepper
1/2 celery

Method of preparation

We clean the vegetables, wash them well and then cut them into larger pieces, leave the onion whole. Wash the thighs (cut them in 2) and add them to the salted water and vegetables and bring to a boil.

In a pan add the butter and when it has melted add the finely chopped onion and let it harden a little. Add the flour and mix well, gradually adding the milk and chicken soup (from which I boiled the meat).

Let it boil for a few minutes and then add the cream and meat.

Let it simmer for about 15 minutes, stirring occasionally, finally add salt and pepper to taste.

Mushroom ciulama with chicken and flavored polenta

Mushroom ciulama with chicken and flavored polenta, is one of my favorite combinations.

In the area where I have my origins, ciulamaua was a very common food.

It is prepared with various ingredients, such as: chicken, mushrooms, zucchini, nettles, etc.

Or even combining some of these ingredients.

Cream is not used for thickening, as we have seen in other areas, but milk with flour, a kind of bechamel sauce, so to speak.

It comes out so good, with a sweet-spicy taste and is served with polenta.

I adapted this mushroom ciulama with chicken and flavored polenta, our days and of course, our taste.

And I prepared man in Regis Stone wok pan with hot stone effect, which I no longer part with in the kitchen and which I have described here.

White sauce with chicken and cream

  • 1 kg pieces of bone-in chicken
  • 1 onion cut into larger pieces
  • 1 large carrot cut into thicker slices
  • 1 piece of celery smaller than a small egg
  • 1 tablespoon oil
  • 50 grams of butter
  • 300 grams of fresh mushrooms
  • 1 red pepper
  • 3-4 cloves of garlic
  • 300 grams of cooking cream or fatty cream
  • 50 grams of flour
  • green parsley
  • salt and pepper to taste

For the ciulama, pieces of bone-in chicken must be used, which will give flavor to the food.

Cut the meat into suitable pieces, put in a pot, add the onion cut into large pieces, carrot, bay leaf and celery, cover with cold water (I got 1.5 liters of water), add a salt powder and put on medium heat

No more water is added because we are not looking for a pot of soup, but a concentrated base for our food.

Foam the soup when the foam forms on the surface and then reduce the heat to a minimum, boil without boiling and thus obtain pieces of tender and juicy chicken.

Meanwhile, chop the onion, cut the pepper into large pieces (if used) and cut the mushrooms into quarters or halves, as large as they are.

In a large pan, heated over medium heat, put the oil, then the butter and after it has melted, add the onion and sprinkle a little salt.

Fry the onion until it becomes glassy, ​​then add the pepper, sautéing over low heat and stirring frequently.

After the peppers have softened, increase the heat a little and add the mushrooms, hardening all the vegetables together. Stir slowly, but in one, until the mushrooms soften. Then turn off the heat and set the pan with the vegetables aside.

After the meat is well penetrated, the chicken pieces are removed from the soup and optionally the skin is removed. The soup is strained through a sieve and collected in a separate bowl. From this soup we will measure 700 ml. which we will use for ciulama, the rest of the soup and vegetables can be used for another purpose.

Put the chicken pieces back in the pot and pour over them 600 milliliters of the measured soup. Put the pot on the fire to heat. For the brave, put 150 ml of semi-dry white wine.

separately, heat the pan with vegetables. Add the 100 ml. of remaining soup (from the measured soup), mix and pour the entire contents of the pan into the pot, on top of the chicken pieces.

In a large bowl, put the cream and loosen it a little, stirring vigorously with the whisk. Gradually add the flour, while mixing with a permanent whisk, so as not to form lumps. Gradually add 1 tbsp of hot pot soup over the cream mixed with the flour. Mix well after each new amount of soup. Add as much soup until the contents of the bowl liquefy and heat, thus preventing the cream from separating.

Pour the entire contents of the bowl into the pot, mix gently and simmer over low heat for about 10 minutes. During this time, the ciulamau is thickened but the flour is also cooked. Crush the garlic, add it to the sauce, salt and pepper to taste.

One serving contains: 207 Calories, 17.1 g Carbohydrates, 25.6 g Protein, 4.9 g Fat, 2.4 g Fiber

Ingredients for 2 servings

  • Skinless chicken leg (200 g)
  • Fresh white mushrooms (400 g)
  • Fresh white / red onion (50 g)
  • Starch (20 g)

Spices: Freshly ground black pepper, Salt, Fresh parsley

Method of preparation

  1. Finely chop the onion, slice the mushrooms and simmer together under the lid for 5 minutes.
  2. Boil the chicken pulp in 500 ml of salted water for 15 minutes.
  3. In another saucepan add the meat and half of the water in which he boiled the pulp over the mushrooms and onions, put on low heat, then add the starch and mix well, gradually adding from the boiling water of the meat until the desired consistency is obtained. .
  4. Let it boil for a few minutes until it thickens.
  5. Salt and pepper to taste and serve with finely chopped parsley on top.

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The book is specially designed so that each portion gives you satiety so that you do not struggle with the feeling of hunger until the next day.

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600 g poultry, 80 g onion, 50 g carrot, a parsley root, 5 teaspoons butter (oil), 2 teaspoons flour, 100 ml milk, meat soup.

The pieces of meat are boiled together with the chopped vegetables. Separately, in a saucepan, heat the butter, mix it with flour, then quench it with milk and juice from where they boiled the meat and vegetables, always stirring constantly, so that no lumps form. Boil until it reaches the consistency of a thick cream, add the pieces of meat and bring to a boil. Serve hot with polenta.

Video: Perfect Chicken Meatballs. Gennaro Contaldo (October 2021).