This comforting Romanian-style chicken dish is a creamy garlic and herb stew traditionally served with warm polenta. It’s quick to prepare and perfect for a hearty family meal.
Creamy Romanian Chicken Stew (Ciorbă de Pui aka “Cilama”) with Polenta
Ingredients
Optional for serving:
Instructions
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Prepare the Chicken:
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- Cut the chicken breast into bite-sized pieces (small or large as you prefer).
- Heat 2–3 tablespoons of oil in a large pan over medium heat.
- Add the chicken pieces and sauté for about 2 minutes, stirring occasionally.
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Add Garlic:
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- Once the chicken has slightly browned, flip the pieces and cook for another 1 minute.
- Add the chopped garlic and cook for 1 additional minute, stirring so it doesn’t burn.
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Make the Sauce Base:
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- In a separate bowl, mix 3 heaping tablespoons of flour with 100 ml of cold water to avoid lumps.
- Pour this mixture over the chicken and garlic.
- Gradually add more water (or chicken broth), up to a total of 600 ml, to create a creamy sauce that just covers the meat.
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Simmer:
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- Add salt to taste.
- Let it simmer over medium heat until the sauce slightly thickens and turns a golden color (around 10–15 minutes).
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Add Herbs:
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- Stir in a generous amount of chopped fresh dill (or parsley if preferred) for a burst of fresh flavor.
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Serve:
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- Serve hot with polenta, rice, or couscous.
- For extra flavor, serve with a side of crushed garlic.
• This dish is best enjoyed fresh with warm mămăligă (Romanian polenta). • The flour-water mixture must be made with cold water to prevent lumps. • Dill gives it a traditional Romanian flavor, but you can customize with your favorite herbs. -
