I had a piece of fried chicken(thigh), corn on the cob, diced tomatoes and sour cream. All these items, sans the fresh herbs that grow in my herb garden were from a part of another dish during the past week, the corn being from the night before. The chicken was 'new' from store bought batch night before last.
I keep Ramen on hand because it's convenient and a neutral food that kids can hardly fuss with, usually!
I pulled the chicken from the bone in large pieces, then diced it, keeping the crust to help thicken the cream sauce that would coat and marry the ingredients together. I cut the corn from the cob in planks, trying to keep it as whole as possible. Sour cream contributes to the creamy sauce and robust spices like cumin, smoked paprika, coriander and red pepper flakes give it Latin/ Mid Western flair.
1 piece fried chicken, de-boned and diced, about 1 cup
1 pkg. Ramen, remove seasoning packet and reserve for another use if not chicken
1 3/4 c. hot tap water
1/8 to 1/2 tsp. or to taste powdered chicken bouillon or base*
2 heaping tbsp. sour cream, regular or light, whichever you have
Cumin, smoked paprika, coriander and red pepper flakes to taste
1 piece corn on the cob, cut from cob
2 heaping tbsp. diced tomatoes, can or fresh, I used canned
Fresh or dried chives
Fresh Parsley, rough chopped
olive oil for drizzling
Sriracha if desired
*if you do not have Chicken flavored Ramen
Place Ramen, chicken base and water in pan and bring to a boil.
After about two minutes, add chicken.
After about one more minute, reduce heat and stir in sour cream.
Turn off heat and fold in veggies.
Fold until well blended and drizzle with olive oil.
Makes 2 to 3 servings.