css3 menu generator by Css3Menu.com

CyberCom™ :: Recipes :: Traditional Romanian Bechamel-Style Chicken (Ciulama)

An easy, simple, fast and healthy Romanian classic<.

Traditional Romanian Bechamel-Style Chicken (Ciulama)

Traditional Romanian Bechamel-Style Chicken (Ciulama)

PREPARATION: 30 minutes
COOKING: 1 hour
TOTAL: 1 hour 30 minutes



  1. Boil the chicken well (about 45 minutes). Remove the scum whenever it appears. Remove the chicken pieces and set aside.
  2. Bring the chicken broth to a boil again, then turn off the heat.
  3. In a thick, uncovered Presto®-style pot, preheat the oil. Then, over very low heat, add all the flour at once and whisk vigorously and continuously, for about 1 minute or until the composition takes on a golden appearance and thickens.
  4. Gradually and gently add the hot filtered chicken broth and whisk vigourously and continuously to avoid lumps.
  5. When the sauce binds, add salt, pepper and parsley and mix.
  6. Add the pieces of meat (see Notes). Stir carefully until the pieces of meat are coated with the sauce.
  7. Serve immediately.
Optionally, you can shell the thighs and drumsticks and cut the pieces of meat to the desired size, before integrating them into the composition. Allow about 30 additional minutes for preparation.
The preparation is identical to that of the bechamel sauce, only here we replace the milk with chicken broth and the butter with oil.
Optionally, you can swap the chicken thighs or drumsticks for 2 large breasts cut into large cubes.
La ciulama does not heat up, so we only cook what we can eat immediately.
You can accompany the ciulama with a warm Romanian traditional cornbread (mămăligă) (see recipe). This is delicious!

Home • Hosting • FAQ • Security • Sitemap • Search • Print •

Disclaimer | Privacy | Copyright © 1996-2024. CyberCom™.ca | Flag Counter