Chicken ciulama with mushrooms and sour cream
- 1 kg chicken (pulp, breast, pipette, etc.)
- 300 g fresh mushrooms
- 300 g fat cream (20% – 30%)
- 2 onions
- 1 carrot
- 1 piece celery root (50 g)
- 1 tablespoon oil
- 3 – 4 cloves of garlic
- 50 g butter
- 50 g flour
- Red pepper (optional)
- 2 bay leaves (optional)
- Salt and pepper
- Parsley for garnish
The traditional mushroom ciulama recipe, with sour cream and chicken, always reminds you of childhood aromas, keeping an authentic and warm taste, using handy ingredients that do not cost much, focusing not on appearance, but on taste. Although the end result may look somewhat like a chicken paprika with mushrooms, a pipette of pipote or thighs with sour cream, the differences consist in the preparation and the auxiliary ingredients used, which will give the specific taste of each dish.
For flavor, a chicken ciulama is used with bone-in meat, to make a basic soup with a non-chicken flavor. Therefore, you will put the chicken pieces in a pot, with an onion cut into larger pieces, a carrot cut into large slices and celery into cubes, as well as bay leaves, where they will boil over medium heat in water as much as it contains. When the chicken soup foams, you will remove the foam and turn the heat to low, letting it boil slowly, so that the proteins remain juicy and do not harden.
While this is happening, you will cut the onion for the mushroom ciulama with chicken, peppers and mushrooms. Heat a frying pan on an electric hob over medium heat, let the oil heat up, then add the butter, and when the latter has melted throw the chopped onion and a little salt, tempering it until it gets a glassy color, then adding the pepper, stirring. on low heat. When the peppers soften, increase the heat intensity and add the mushrooms, until they soften as well, then remove from the heat.
Strain the mushroom soup from the vegetables, and the meat is removed, the skin can be removed, putting 700 ml of liquid that you will use in the recipe, and the rest you can keep for others.
The chicken for the mushroom ciulama with sour cream is put back in the pot where 600 ml of the strained and measured soup is added and it is brought to the boiling point.
Put the remaining 100 ml of soup in the vegetable pan and heat it well, stirring, then add it to the chicken pot.
In a bowl, put the sour cream, which you lightly beat with a fork, incorporating the flour for the mushroom ciulama sauce with chicken breast. Pour a pinch of the soup from the pot over this, homogenizing with energy so that the cream does not separate, until you have a liquefied and homogeneous, hot product in the bowl. It will be poured, in turn, in the pot of chicken stew with chicken, where it boils for about 10 minutes. During this time, crush the garlic and add it to the stew at the last minute. Taste to match salt and pepper.
This chicken ciulama with sour cream is served hot, with a portion of steaming polenta next to it, sprinkled with some finely chopped green parsley. An alternative garnish for mushroom stew with meat and sour cream are rice, mashed potatoes or even pasta.
For chicken ciulama, the simple recipe involves the use of champignon mushrooms, but you can also make a mushroom ciulama, richer in taste and with a special texture, which accompanies the protein, or you can serve it as a vegetarian dish, without meat and soup, replacing it with water. We wish you good luck!