Recipe: Delicious Mince, lentils, chicken and Padrón peppers

Delicious, fresh and tasty.

Mince, lentils, chicken and Padrón peppers. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home.

Mince, lentils, chicken and Padrón peppers 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 A gentle touch is key to this aromatic chicken and chickpea dish. Season, to taste, with salt and freshly ground black pepper. Scrape the mixture into a large bowl, then stir in the serrano ham, cooked chicken and parsley. You complete boiling seethe Mince, lentils, chicken and Padrón peppers working 9 procedure furthermore 3 steps. Here is how you fulfill.

process of Mince, lentils, chicken and Padrón peppers

  1. Prepare 1 bag of Padrón peppers - Pack with minced chicken and beef separately.
  2. It's 250 grams of beef mince (protein).
  3. It's 250 grams of green lentils (fibre) (slow burn carb).
  4. You need 1 of chicken breast (protein).
  5. Prepare of Natural yogurt.
  6. It's of Raclette spice or cumin.
  7. It's of Chillies.
  8. It's of Curry Powder (optional).
  9. You need of Flatbread (optional) (carb).

While the croquetas are frying, heat the olive oil in a separate frying pan over a high heat. Add the padrón peppers and sprinkle with half the salt. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened. Stir in tomatoes, stock, lentils, and peppers.

Mince, lentils, chicken and Padrón peppers in succession

  1. Lentils on. Wash the peppers, then stuff them. Fry off the mince. When the mince and lentils are both cooked - blend together..
  2. 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..
  3. .

Break up the tomatoes with the back of a wooden spoon. Nestle in the chicken thighs and add any juices that are on the plate. Remove from oven and season to. Because of their size and taste, Padrón peppers seem to be perfectly suited for their most popular cooking method: Fry them up quickly, toss them with On the West Coast of the U. Padron Peppers + Cod in Salsa Verde