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Turkey Picadillo Recipe

Ingredients

How to make it

  • Preheat a 3- or 5-quart saute pan or 10- or 12-inch omelette pan over medium-high heat until rim of pan is hot-to-the-touch. Add oil and wait for about 1 more minute. Add onion, bell pepper, garlic, and minced jalapeno chile; cook, stirring often, until onion begins to soften (about 8 minutes).
  • Add turkey and cook until lightly browned (about 8 minutes), stirring with a wide spatula to break up meat. Add tomatoes, broth, raisins, olives, capers, bay leaf (if desired), and cumin. Bring to a boil; then reduce heat, cover, and simmer until flavors are blended (about 30 minutes). Garnish with whole chile (if desired) and lime. Season to taste with salt and pepper.
  • Serve this lean, spicy-sweet dish with plain white rice, black beans, and ginger beer or iced herbal tea. For a dessert in keeping with the Caribbean theme, choose Key lime pie or bowls of sliced bananas with sweetened sour cream and coconut.
  • Per serving: 317 calories, 13 g total fat, 3 g saturated fat, 83 mg cholesterol, 699 mg sodium, 28 g carbohydrates, 4 g fiber, 23 g protein, 77 mg calcium, 3 mg iron
  • Cooking tips: Using canned diced tomatoes instead of fresh ones saves you the trouble of coring and chopping. If you prefer to substitute fresh tomatoes in a recipe calling for the canned variety, use 2 or 3 medium-size tomatoes, chopped, for each 14 1/2-ounce (415 g) can.
  • Recipe above is from "CALPHALON COOKS WEEKNIGHTS Uncomplicated Dishes for Busy People", p. 63
  • (C) 1996 Commercial Aluminum Cookware Company
  • * AS MADE, my changes: I modified a few ingredients to suit our taste, such as omitting the bell pepper, and increasing garlic and jalapeno. I also had more than a pound of ground turkey, so I slightly increased most of the ingredients proportionately, especially the broth. It always turns out great, despite the tinkering.

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chilehigh Washington, DC

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