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Turkey Picadillo

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1 tablespoon 15ml Or 1/2 large onion - chopped (small)

  3. 1/2 Green bell pepper - chopped

  4. 1/2 lb 227g / 8oz Ground turkey or chicken - (about 1 cup packed)

  5. 2 Ripe tomatoes or (medium)

  6. 4 Plum tomatoes; peeled - seeded, and chopped

  7. 1/2 teaspoon 2 1/2ml Dried oregano - crumbled

  8. Salt and pepper

  9. 3 tablespoons 45ml Raisins

  10. 1/4 cup 36g / 1 1/3oz Diced green olives

  11. 1 tablespoon 15ml Capers - rinsed and chopped

  12. 1 Hard-boiled egg

Instructions Jump to Ingredients ↑

  1. Heat oil in skillet, add onion and pepper, and saute over medium heat 7 minutes or until softened. Add turkey and saute, stirring, until it changes color, about 3 or 4 minutes.

  2. Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat 5 minutes. Remove from heat. Stir in remaining ingredients. Taste and adjust seasoning.

  3. Picadillo can be kept, covered, 2 days in refrigerator. Serve hot.

  4. Serving suggestions: Use as a filling for stuffed peppers, tamales, tortillas, or empanadas. It can also be served by itself accompanied by rice or tortillas.

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