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