Print Options:

Creamy Romanian Chicken Stew (Ciorbă de Pui aka “Cilama”) with Polenta

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.

Ingredients
  • 3 pieces of chicken breast (can be substituted with boneless chicken thighs)
  • 3 of oil
  • 3 garlic cloves, finely chopped
  • 3 heaping tablespoons of flour
  • 100 milliliters cold water (for mixing the flour)
  • 600 milliliters water total (or chicken broth, for more flavor)
  • Fresh dill, chopped (can substitute with parsley if preferred)
  • Salt (to taste)
    • Optional for serving:
  • Hot polenta
  • Crushed garlic (on the side)
  • Rice or couscous, as alternatives
Instructions
  1. Prepare the Chicken:
      • 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.
  2. Add Garlic:
      • 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.
  3. Make the Sauce Base:
      • 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.
  4. Simmer:
      • Add salt to taste.
      • Let it simmer over medium heat until the sauce slightly thickens and turns a golden color (around 10–15 minutes).
  5. Add Herbs:
      • Stir in a generous amount of chopped fresh dill (or parsley if preferred) for a burst of fresh flavor.
  6. Serve:
      • 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.
Read it online: https://yummy.expert/recipe/creamy-romanian-chicken-stew-ciorba-de-pui-aka-cilama-with-polenta/