Recipe: Yummy Mince, lentils, chicken and Padrón peppers
Mince, lentils, chicken and Padrón peppers. The chorizo, pepper, and lentils pair well with a full-flavored, bold red wine. Place the pepper halves in an ovenproof dish, divide the mixture between them and sprinkle over the cheese. I've tried frying Padrón peppers in pure, smoking hot olive oil, but the high heat produces a more intense peppery, pungent flavor in the softer and sweeter Spanish Arbequina olive oil I prefer to use for this dish.
Padrón peppers are small, succulent green representatives of the Capsicum annuum species with an elongated conical shape. They come from Padrón municipality of the Galicia region in Northwestern Spain, hence their name, Pimientos de Padrón or Peppers from Padrón. Characteristics: Padrón peppers are typically sweet and mild, but occasionally, a this pepper packs quite a bit of spice. You can cook Mince, lentils, chicken and Padrón peppers using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Mince, lentils, chicken and Padrón peppers
- Prepare 1 bag of Padrón peppers - Pack with minced chicken and beef separately.
- It's 250 grams of beef mince (protein).
- Prepare 250 grams of green lentils (fibre) (slow burn carb).
- It's 1 of chicken breast (protein).
- It's of Natural yogurt.
- It's of Raclette spice or cumin.
- It's of Chillies.
- It's of Curry Powder (optional).
- It's of Flatbread (optional) (carb).
The eponymous pepper grows in Padrón in northwestern Spain, and is often served, fried, as a tapa. They can also be served grilled. EASY SPANISH TAPAS: Garlic Mushrooms with Padron Peppers. Store in an airtight container layered up between sheets of greaseproof paper.
Mince, lentils, chicken and Padrón peppers instructions
- Lentils on. Wash the peppers, then stuff them. Fry off the mince. When the mince and lentils are both cooked - blend together..
- When the peppers are done, mix with the chicken. Add the chillies fairly raw - If not the chilli oil gets unbearable in a direct heat. Serve as you like..
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Padrón peppers (Galician: pementos de Padrón) or Herbón peppers are a variety of peppers (Capsicum annuum) from the municipality of Padrón in the province of A Coruña, Galicia, northwestern Spain. This red lentil chicken stew recipe is definitely going on my "week night dinners" list. Halve the peppers vertically and remove the seeds and membranes. Season chicken with salt and pepper and nestle in the vegetable mixture. Once cooked, season to taste with salt and pepper.
