Peruvian Aji Amarillo Chicken Ramen

• •1.5 lb Bone-in chicken thighs or drumsticks
• •6 cups Chicken broth (low sodium)
• •2 cups Water
• •1 cup Aji Amarillo paste
• •1 medium, roughly chopped Red onion
• •4 smashed Garlic cloves
• •1 inch piece, sliced Fresh ginger
• •2 tbsp Soy sauce
• •1 tbsp Mirin
• •1 tbsp Lime juice
• •5 Cilantro stems
• •to taste Salt and black pepper
• •1 lb Boneless, skinless chicken thighs
• •2 tbsp Aji Amarillo paste
• •2 minced Garlic cloves
• •1 tsp Ground cumin
• •1 tbsp Lime juice
• •1 tbsp Soy sauce
• •1 tbsp Olive oil
• •4 servings Fresh ramen noodles
• •4 Large eggs
• •4 stalks, sliced Green onions
• •1 cup, chopped Fresh cilantro
• •1 cup Cooked corn kernels (Peruvian choclo or sweet corn)
• •4 Lime wedges
• •optional Cancha (toasted corn nuts)
• •optional Thinly sliced red onion (for curtido)

Instructions

1. 1

   Prepare the Chicken Broth: In a large pot, add the bone-in chicken pieces, chicken broth, water, roughly chopped red onion, smashed garlic, sliced ginger, and cilantro stems. Bring to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes to 1 hour, skimming any foam that rises to the surface.

2. 2

   Strain the Broth: Remove the chicken pieces from the pot (shred the meat from the bones for another use, or add some back to the ramen if desired). Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Return the clear broth to low heat.

3. 3

   Infuse the Broth: Stir the aji amarillo paste, soy sauce, mirin, and lime juice into the strained broth. Taste and adjust seasoning with salt and pepper as needed. Keep warm over low heat.

4. 4

   Marinate and Cook Chicken Topping: While the broth simmers, cut the boneless chicken thighs into bite-sized pieces. In a bowl, combine the chicken with 2 tbsp aji amarillo paste, minced garlic, cumin, 1 tbsp lime juice, and 1 tbsp soy sauce. Let marinate for at least 15 minutes.

5. 5

   Cook the Chicken Topping: Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until fully cooked through and slightly browned. Set aside.

6. 6

   Prepare Soft-Boiled Eggs: Bring a small pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Once cooled, peel carefully and slice in half.

7. 7

   Cook Ramen Noodles: Just before serving, cook the fresh ramen noodles according to package instructions. Drain well.

8. 8

   Assemble the Ramen: Divide the cooked ramen noodles among four large serving bowls. Ladle the hot aji amarillo chicken broth over the noodles. Arrange the cooked chicken pieces, halved soft-boiled eggs, green onions, fresh cilantro, and corn kernels on top of each bowl. Garnish with a lime wedge and optional cancha or thinly sliced red onion.

9. 9

   Serve immediately and enjoy the vibrant flavors!

Chef's Tips

• 💡Broth Depth: For an even richer broth, simmer the chicken pieces (especially bone-in) for up to 1.5-2 hours. Strain thoroughly for a clear, flavorful base.
• 💡Spice Control: Aji Amarillo paste offers a mild, fruity heat. For more spice, add a touch of aji limo or rocoto paste to the broth or as an optional topping for those who prefer extra kick.
• 💡Egg Perfection: For perfect jammy soft-boiled eggs, cook for exactly 6-7 minutes, then immediately transfer to an ice bath to stop the cooking process and make peeling easier.
• 💡Noodle Timing: Cook ramen noodles just before serving to prevent them from becoming soggy and to maintain their ideal texture.
• 💡Peruvian Twist: Don't skip the fresh lime juice and cilantro for that authentic Peruvian brightness. Adding toasted cancha (Peruvian corn nuts) offers a delightful crunch and authentic touch.