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
  1. 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.
  2. Add oregano, cumin, smoked paprika, cinnamon and bay leaves and cook until fragrant, about 1 minute.
  3. 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.
  4. Uncover and add olives. Cook until the liquid has almost evaporated, about 10 minutes.
  5. 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/turkey-picadillo/