How to Make Homemade Mince, lentils, chicken and Padrón peppers

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mince, lentils, chicken and padrón peppers. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Mince, lentils, chicken and Padrón peppers is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Mince, lentils, chicken and Padrón peppers is something which I’ve loved my whole life.

The chorizo, pepper, and lentils pair well with a full-flavored, bold red wine. Two possibilities from France: a red from the Médoc, in Bordeaux, or a Châteauneuf-du-Pape from the southern Rhône Valley. Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mince, lentils, chicken and padrón peppers using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Mince, lentils, chicken and Padrón peppers:

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

If you compared the total antioxidant content. Yotam Ottolenghi's spiced minced lamb with spaghetti squash. Photograph: Louise Hagger for the Guardian. The lamb mix is also great stuffed into other veg, though if you use one that's naturally sweet, such as Romano peppers, halve the amount of jaggery.

Steps to make Mince, lentils, chicken and Padrón peppers:

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.

Photograph: Louise Hagger for the Guardian. The lamb mix is also great stuffed into other veg, though if you use one that's naturally sweet, such as Romano peppers, halve the amount of jaggery. 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. 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.

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