Spanglish Chicken Chile Ramen

Spanglish Chicken Chile Ramen
Staff Writer
Spanglish Chicken Chile Ramen

Wanda Colon

Spanglish Chicken Chile Ramen

Here’s a uniquely Latin take on a traditional Japanese favorite, ramen. Tomatillos and aji amarillo, a yellow pepper used often in Peruvian cooking, liven up the mix of flavors, and the addition of corn and chicken make this a complete, easy meal.

Click here to see 4 Twists on Ramen.

2
Servings
224
Calories Per Serving
Deliver Ingredients

Ingredients

  • tomatillos
  • 2  Tablespoons  olive oil
  • 1/2  medium-sized onion, chopped
  • cloves garlic, minced
  • aji amarillo (yellow pepper), chopped and seeded
  • 1/2  canned corn, drained
  • chicken breasts, cut into medallions
  • pack chicken-flavored ramen noodles
  • 1/4  Cup  all-purpose flour
  • Salt and pepper, to taste

Directions

Place the tomatillos in small pot and cover them with water. Place the pot over high heat and boil until the skins start to split, about 5-6 minutes. Drain the tomatillos and place them in a blender. Pulse the blender several times to chop roughly.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onions, garlic, and aji amarillo. Sauté until the onions are translucent. Add the blended tomatillos and corn and cook for 1-2 more minutes. Remove the vegetables from the heat and season with half of the ramen seasoning packet. Set aside.

Season the flour with the remainder of the seasoning packet. Dredge the chicken medallions in the seasoned flour. Heat the remaining olive oil in a skillet over medium heat. Brown the chicken and cook through, 3-4 minutes per side. Add the cooked chicken to the sautéed vegetables.

Bring a medium-sized pot of water to a boil over high heat. Boil the ramen noodles according to the package directions. Drain the noodles, add them to the vegetables and chicken, and bring everything to a simmer. Remove from the heat, season with salt and pepper, to taste, and enjoy.

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
13g
54%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Calcium, Ca
4mg
0%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
46µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
8µg
15%
Sodium, Na
1mg
0%
Water
3g
0%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

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