Brown Stew Chicken Ramen
Brown Stew Chicken Ramen
Ingredients
For the Brown Stew Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes (chicken thighs can be substituted)
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 Scotch bonnet pepper, minced (remove seeds and membranes for less heat, or use 1/2 pepper)
- 4 cloves garlic, minced
- 1/4 cup scallions, chopped
- 1 tablespoon all-purpose seasoning
- 1 teaspoon onion powder
- 1 tablespoon chicken seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon browning, liquid browning for color
- 3 sprigs fresh thyme
- 1 tablespoon cooking oil, or cooking spray, as needed
For the Ramen
- 4 ramen noodle packages, any brand, including seasoning packets
- 6 cups water, for cooking ramen
Instructions
- 1
Prepare the fresh ingredients: Slice the onion and green bell pepper. Mince the Scotch bonnet pepper (adjusting quantity to your spice preference). Mince the garlic cloves. Chop the scallions.
⏱️ 10 min
- 2
Prepare the chicken: Place the cubed chicken breast into a large mixing bowl. Add the all-purpose seasoning, onion powder, chicken seasoning, black pepper, smoked paprika, and liquid browning. Add the sliced onion, green bell pepper, minced Scotch bonnet, minced garlic, and chopped scallions to the bowl. Finally, add the fresh thyme sprigs. Mix thoroughly by hand until all ingredients are well combined and the chicken is evenly coated.
⏱️ 5 min
- 3
Marinate the chicken: Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes. For deeper flavor, marinate in the refrigerator for 1-2 hours or overnight.
⏱️ 30 min
- 4
Cook the chicken: Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of cooking oil or spray with cooking spray. Once hot, add the marinated chicken and vegetable mixture to the pan. Cook, stirring occasionally, until the chicken is browned and cooked through, about 10-15 minutes.
⏱️ 15 min
- 5
Cook the ramen: While the chicken cooks, bring 6 cups of water to a boil in a separate pot. Add the ramen noodles (without the seasoning packets for now, unless specified by your ramen brand for broth). Cook according to package directions until al dente, typically 3-4 minutes. Reserve about 1/2 cup of the noodle cooking water before draining the noodles.
⏱️ 5 min
- 6
Combine and serve: Add the drained ramen noodles and the seasoning packets (if applicable) directly to the pan with the cooked brown stew chicken and vegetables. Pour in the reserved noodle water. Mix everything together thoroughly until the noodles are well coated with the sauce and chicken. Serve immediately and enjoy your Brown Stew Chicken Ramen!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Stew Chicken Ramen
Ingredients
For the Brown Stew Chicken
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes (chicken thighs can be substituted)
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 Scotch bonnet pepper, minced (remove seeds and membranes for less heat, or use 1/2 pepper)
- 4 cloves garlic, minced
- 1/4 cup scallions, chopped
- 1 tablespoon all-purpose seasoning
- 1 teaspoon onion powder
- 1 tablespoon chicken seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon browning, liquid browning for color
- 3 sprigs fresh thyme
- 1 tablespoon cooking oil, or cooking spray, as needed
For the Ramen
- 4 ramen noodle packages, any brand, including seasoning packets
- 6 cups water, for cooking ramen
Instructions
- 1
Prepare the fresh ingredients: Slice the onion and green bell pepper. Mince the Scotch bonnet pepper (adjusting quantity to your spice preference). Mince the garlic cloves. Chop the scallions.
⏱️ 10 min - 2
Prepare the chicken: Place the cubed chicken breast into a large mixing bowl. Add the all-purpose seasoning, onion powder, chicken seasoning, black pepper, smoked paprika, and liquid browning. Add the sliced onion, green bell pepper, minced Scotch bonnet, minced garlic, and chopped scallions to the bowl. Finally, add the fresh thyme sprigs. Mix thoroughly by hand until all ingredients are well combined and the chicken is evenly coated.
⏱️ 5 min - 3
Marinate the chicken: Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes. For deeper flavor, marinate in the refrigerator for 1-2 hours or overnight.
⏱️ 30 min - 4
Cook the chicken: Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of cooking oil or spray with cooking spray. Once hot, add the marinated chicken and vegetable mixture to the pan. Cook, stirring occasionally, until the chicken is browned and cooked through, about 10-15 minutes.
⏱️ 15 min - 5
Cook the ramen: While the chicken cooks, bring 6 cups of water to a boil in a separate pot. Add the ramen noodles (without the seasoning packets for now, unless specified by your ramen brand for broth). Cook according to package directions until al dente, typically 3-4 minutes. Reserve about 1/2 cup of the noodle cooking water before draining the noodles.
⏱️ 5 min - 6
Combine and serve: Add the drained ramen noodles and the seasoning packets (if applicable) directly to the pan with the cooked brown stew chicken and vegetables. Pour in the reserved noodle water. Mix everything together thoroughly until the noodles are well coated with the sauce and chicken. Serve immediately and enjoy your Brown Stew Chicken Ramen!
⏱️ 5 min