Peruvian Aji Amarillo Chicken Ramen

• •6 cups Chicken Broth (low sodium)
• •7 tablespoons Aji Amarillo Paste
• •1 large Red Onion (for broth), roughly chopped
• •4 cloves Garlic (for broth), smashed
• •1 inch piece Ginger (for broth), sliced
• •0.5 cup Fresh Cilantro Stems (from a bunch)
• •3 tablespoons Lime Juice
• •1 tablespoon Soy Sauce
• •2 tablespoons Vegetable Oil
• •to taste Salt
• •1.5 lbs Boneless, Skinless Chicken Thighs
• •2 cloves Garlic (for chicken), minced
• •0.5 teaspoon Ground Cumin
• •0.5 teaspoon Dried Oregano
• •to taste Black Pepper
• •4 servings Fresh Ramen Noodles
• •4 Large Eggs
• •4 Scallions, thinly sliced
• •0.5 cup Fresh Cilantro Leaves, chopped
• •1 small Red Onion (for pickled onions), very thinly sliced
• •to taste Rocoto Paste or Aji Limo Paste (optional, for extra heat)

Instructions

1. 1

   Prepare Pickled Red Onions (Salsa Criolla style): In a small bowl, combine the very thinly sliced small red onion, 2 tablespoons lime juice, 1 teaspoon aji amarillo paste (optional, for color/flavor), and a pinch of salt. Mix well and let sit for at least 15-20 minutes, stirring occasionally, while you prepare other components.

2. 2

   Marinate Chicken: Pat chicken thighs dry. In a bowl, combine chicken with 3 tablespoons aji amarillo paste, minced garlic, cumin, oregano, 1 tablespoon lime juice, salt, and pepper. Mix well to coat. Let marinate for at least 15 minutes, or up to 30 minutes at room temperature.

3. 3

   Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated chicken thighs and cook for 5-7 minutes per side, until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Remove from skillet, let rest for a few minutes, then slice against the grain into bite-sized pieces.

4. 4

   Prepare Broth Base: In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add roughly chopped large red onion, smashed garlic, and sliced ginger. Sauté for 5-7 minutes until softened and fragrant.

5. 5

   Simmer Broth: Add 4 tablespoons aji amarillo paste to the pot and cook for 1-2 minutes, stirring constantly, to bloom the flavors. Pour in chicken broth, add cilantro stems, the remaining 2 tablespoons lime juice, and soy sauce. Bring to a simmer, then reduce heat to low, cover, and let gently simmer for at least 20-30 minutes to allow flavors to meld. Taste and adjust seasoning with salt and more lime juice if needed. Strain the broth through a fine-mesh sieve, pressing on solids to extract maximum flavor. Discard solids. Keep broth warm.

6. 6

   Cook Eggs: While the broth simmers, bring a small pot of water to a rolling boil. Carefully lower eggs into the boiling water and cook for 6.5-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Once cool, peel carefully and slice in half.

7. 7

   Cook Noodles: Just before serving, cook ramen noodles according to package directions. Drain well.

8. 8

   Assemble Ramen Bowls: Divide cooked noodles among 4 deep ramen bowls. Ladle hot, flavorful broth over the noodles. Arrange sliced chicken, soft-boiled egg halves, generous amounts of pickled red onions, sliced scallions, and fresh cilantro leaves on top of each bowl.

9. 9

   Serve: Serve immediately, with optional rocoto or aji limo paste on the side for those who desire extra heat.

Chef's Tips

• 💡Broth Depth: For a richer broth, consider using homemade chicken broth or adding roasted chicken bones to the simmering step. If short on time, a good quality store-bought broth works well.
• 💡Noodle Timing: Cook ramen noodles just before serving to prevent them from becoming soggy. Always follow package instructions for best results.
• 💡Perfect Jammy Eggs: Using eggs that are a few days old can make peeling easier. An ice bath is crucial for stopping the cooking process and achieving that ideal jammy yolk.
• 💡Spice Level: Aji Amarillo paste has a mild, fruity heat. For more spice, add a bit of rocoto paste or aji limo paste to the broth or as an optional topping.
• 💡Make Ahead: The broth can be made a day in advance and reheated gently. The pickled red onions also benefit from sitting longer, allowing the flavors to fully meld.