Peruvian Aji Amarillo Chicken Ramen
A vibrant and comforting fusion dish that marries the rich, subtly spicy, and tangy flavors of Peruvian aji amarillo with the soulful warmth of Japanese ramen. This recipe features a golden aji amarillo-infused chicken broth, tender marinated chicken, and traditional ramen toppings with a Peruvian twist.
Ingredients
- •1.5 lb Bone-in chicken thighs or drumsticks
- •6 cups Chicken broth (low sodium)
- •2 cups Water
- •1/4 cup Aji Amarillo paste
- •1/2 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
- •5-6 Cilantro stems
- •to taste Salt and black pepper
- •1 lb Boneless, skinless chicken thighs
- •2 tbsp Aji Amarillo paste
- •2 minced Garlic cloves
- •1/2 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
- •1/4 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.
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.
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.
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.
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.
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.
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.
Cook Ramen Noodles: Just before serving, cook the fresh ramen noodles according to package instructions. Drain well.
- 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.
Serve immediately and enjoy the vibrant flavors!
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.
Recipe from TheCookbook.ai
Created by Basil Roux