Like most home cooks, I always have certain pantry and freezer staples on hand. This includes, but is by no means limited to, rolled oats, pasta, flour, sugar, cinnamon, olive oil, canned tomatoes, butter and bacon.
Ground turkey is another go-to ingredient you’ll find in my kitchen. It’s healthy, versatile and easy to prepare. You can use it to make meatballs, chili or this adaptation of a sweet-and-savory Cuban dish.
Turkey picadillo is a hodgepodge of flavors and textures that pairs well with rice and beans, or soft flour tortillas. Double the recipe if you want leftovers, which are delicious as a filling for empanadas, tacos or sandwiches.
Recipe adapted from No Recipes.
Turkey Picadillo
Makes 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 2 bay leaves
- 1 pound ground turkey
- 1 15 oz. can diced tomatoes
- 1 tablespoon tomato paste
- ⅓ cup white wine
- 1 large russet potato, diced
- ⅓ cup raisins
- ½ teaspoon sea salt
- ½ cup sliced pimento-stuffed green olives (reserve brine)
- sea salt and freshly ground black pepper
- turmeric brown rice (for serving, optional - see notes)
Instructions
- In a large fry pan, heat olive oil over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until vegetables start to brown, about 5 minutes.
- Add oregano, cumin, smoked paprika, cinnamon and bay leaves and cook until fragrant, about 1 minute.
- Add ground turkey, tomatoes with juice, tomato paste, wine, potatoes, raisins and salt; break up meat with a spoon. Reduce heat and simmer, partially covered, until meat is no longer pink and potatoes are tender, 15-20 minutes.
- Uncover and add olives. Cook until the liquid has almost evaporated, about 10 minutes.
- Remove from heat and stir in 1 tablespoon reserved olive brine. Season with salt and pepper to taste. Serve with turmeric brown rice.
Notes
To make turmeric brown rice, in a medium sauce pan, bring 2 cups water to a boil. Add 1 teaspoon salt, 1 teaspoon ground turmeric and 1 cup brown jasmine rice. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
