Tuesday's Cupboard—Turkey Picadillo

Layers of traditional Cuban seasonings & natural spicy flavors will make you want to go back for seconds _From Weight Watchers Magazine_Jan/Febr 2016


turkey picadillo

I used whole small green olives instead of sliced larger olives
with a side of mixed exotic rice

ingredients
  • 1 T. olive oil
  • 1 large sweet onion, chopped
  • 1 red + 1 orange/yellow + 1 green bell pepper, chopped
  • 1 medium mild fresh chili pepper, chopped 
  • 4 tsp. jarred chopped garlic in H20 (or 4 chopped fresh garlic cloves)
  • 1.25 lbs. lean ground turkey (7% or less)
  • 1 (14.5 oz.) can diced Italian-style tomatoes
  • 1 bay leaf
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 8 pimento-stuffed green olives, sliced
  • 1/4 c. raisins
  • 2 T. white wine vinegar
Optional toppings:  chopped fresh avocado, fresh salsa, fresh cilantro, chipotle sauce

make it!
  1. Heat oil in a large nonstick skillet over medium heat.  Add onions, bell peppers & chili pepper.  Cook stirring occasionally until veggies are softened, 4-5 minutes.
  2. Add garlic; sauté until fragrant, about 1 minute.
  3. Add ground turkey & cook, breaking up the meat until no longer pink, about 10 minutes.  
  4. Stir in tomatoes, bay leaf, oregano, cumin, salt, cinnamon & cloves.  Cover (with a tiny bit of ventilation) & reduce heat to low.  Simmer for 15 minutes.
  5. Add sliced green olives & raisins.  Cook, covered until the mixture thickens slightly & raisins are plumped up, 5-10 minutes.
  6. Remove from heat & discard bay leaf.
  7. Add wine vinegar, stir to combine & serve with toppings, if desired.
delicioso

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