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
876
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

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.

Nutritional Facts

Total Fat
46g
71%
Sugar
6g
N/A
Saturated Fat
12g
62%
Cholesterol
167mg
56%
Protein
63g
100%
Carbs
51g
17%
Vitamin A
78µg
9%
Vitamin B12
1µg
16.6%
Vitamin B6
2mg
83%
Vitamin C
56mg
93%
Vitamin D
1µg
N/A
Vitamin E
4mg
20%
Vitamin K
22µg
28%
Calcium
67mg
7%
Fiber
5g
19%
Folate (food)
59µg
N/A
Folate equivalent (total)
150µg
38%
Folic acid
54µg
N/A
Iron
5mg
29%
Magnesium
107mg
27%
Monounsaturated
23g
N/A
Niacin (B3)
31mg
100%
Phosphorus
582mg
83%
Polyunsaturated
8g
N/A
Potassium
1001mg
29%
Riboflavin (B2)
0.5mg
27.2%
Sodium
1121mg
47%
Thiamin (B1)
0.6mg
39%
Trans
0.3g
N/A
Zinc
3mg
19%