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Plate full of sauteed padron chicken in a 'bar' scene which a bottle of beer in the background and a glass of beer and a piece of bread with some sauteed padron in the foreground.

Padròn Pepper, mushroom and chicken sautée

Slightly spicy with a lingering pepper flavour, the bite sized Padròn peppers impart wonderful flavour to this quick-and-easy sautée!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish
Servings 4 people

Ingredients
  

  • 100-120 g Padròn peppers
  • 200 g chicken breasts
  • 100 g mushrooms
  • 4 spring onions
  • 3 tbsp olive oil

For the chicken marinade

  • 1 clove garlic, crushed
  • 1 tbsp oyster sauce

Instructions
 

  • Slice the chicken into small strips and in a small bowl combine with the crushed (or finely chopped) garlic, oyster sauce and pepper.
  • Half the Padròn peppers and remove their seeds. Slice the mushrooms.
  • Place a heavy bottomed pan, add half of the oil and heat to high.
  • Pan fry the Padròn peppers for 5 minutes until blistered and lightly charred. The peppers should be al dente and will wilt slightly.
  • Remove from the pan and season with salt.
  • Add the remaining oil to the pan. Pan fry the mushrooms and sliced spring onions for 2-3 minutes on medium high heat before adding in the chicken. Cook, stirring frequently for 5-7 minutes until the chicken is golden on the outside and cooked through on the inside.
  • When the chicken is cooked, add the Padròn peppers. Mix through and immediately take off the heat.
  • Enjoy warm or cold on slices of crusty bread.