Djuvec the McMoe way

Ingredients for 4 servings:

• 100 g Padrón peppers
• 1 small vegetable onion(s)
• 2 garlic cloves
• 1 red chili pepper(s)
• 600 g turkey schnitzel
• 3 tbsp olive oil
• some salt and pepper, colored or black, from the mill
• ½ tbsp oregano, dried
• some paprika powder
• 1 ½ tbsp tomato paste
• 200 g long grain rice
• 800 ml vegetable stock or 400 ml vegetable stock and 400 ml beef stock
• 1 jar roasted peppers, 370 ml
• some oregano, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash the Padrón peppers and pat dry. Peel the onion and garlic cloves. Finely dice the onion and finely chop the garlic cloves. Rinse the chili pepper and slice into thin rings or dice finely, with or without seeds, depending on your taste. Rinse the turkey cutlets, pat dry, and dice finely. Heat 2 to 3 tablespoons of olive oil in a large pan, roasting pan, or wok and fry the Padrón peppers vigorously, turning occasionally. Season with salt and then remove. Brown the turkey cutlets in the oil. Add the diced onion, chopped garlic, chili rings or diced chili, and dried oregano, fry briefly, and season with a little salt, a few turns of mixed or black pepper from the mill, and a pinch of paprika. Stir in the tomato paste, sauté briefly, and then stir in the rice. Deglaze the dish with the broth, bring to a boil, and simmer over medium heat for about 20 minutes, stirring frequently. Drain the roasted bell peppers, then slice them into strips and add them to the pan toward the end of the cooking time. Return the dish to the heat and season with salt and a few grinds of mixed or black pepper. Sprinkle the fried Padrón peppers on top and garnish with fresh oregano.