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Pui cu Mămăligă și Sos de Usturoi
A comforting Romanian dish featuring tender chicken pieces served with creamy mămăligă (polenta) and a pungent garlic sauce.
🧂 재료
- 800 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 1 large Onion(finely chopped)
- 8 cloves Garlic cloves(minced)
- 500 ml Chicken broth
- 2 tbsp Tomato paste
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- 3 tbsp Vegetable oil
- 200 g Cornmeal
- 800 ml Water
- 50 g Butter
- 100 g Sour cream(for serving)
- 2 tbsp Fresh dill(chopped, for garnish)
👨🍳 조리법
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste and paprika, cooking for 1 minute. Return the chicken to the pot, pour in the chicken broth, and season with salt and pepper.
- 4
Bring to a simmer, then reduce heat, cover, and cook for 30-35 minutes, or until the chicken is tender and cooked through. The sauce should thicken slightly.
- 5
While the chicken is simmering, prepare the mămăligă. Bring water and a pinch of salt to a boil in a medium saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
- 6
Reduce heat to low and continue to cook, stirring frequently, for 20-25 minutes, or until the mămăligă is thick and creamy. Stir in the butter.
- 7
To serve, spoon a generous portion of mămăligă onto each plate. Top with chicken pieces and sauce. Dollop with sour cream and garnish with fresh dill.
💡 전문가 팁
- ✓For a richer garlic flavor in the sauce, you can add more garlic cloves.
- ✓Ensure you stir the mămăligă constantly to achieve a smooth consistency.
- ✓If the sauce is too thin, you can simmer it uncovered for a few extra minutes to reduce.
✨ 변형 아이디어
이 레시피를 나만의 스타일로 바꾸는 영감
- Add some chopped bell peppers or mushrooms to the chicken stew for extra vegetables.
- Serve with a side of pickled vegetables for a traditional Romanian touch.