Turkey picadillo
1
Points®
Temps total: 1 h 5 min • Préparation: 25 min • Cuisson: 40 min • Portions: 6 • Difficulté: Facile
Picadillo builds flavour with a sofrito of sautéed onions, peppers and garlic. It traditionally features beef but our version calls for lean ground turkey.
Ingrédients
Olive oil
1 tbsp(s)
Onion
1 medium, finely chopped
Bell pepper
1 cup(s), red variety, finely chopped
Bell pepper
1 cup(s), green variety, finely chopped
Cubanelle pepper
1 tsp(s), finely chopped
Garlic
4 clove(s), large, minced
Uncooked 93% lean ground turkey
1 pound(s)
Canned diced tomatoes
14½ oz
Bay leaf
1 leaf/leaves
Dried oregano
2 tsp(s)
Ground cumin
1 tsp(s)
Table salt
1 tsp(s)
Ground cinnamon
¼ tsp(s)
Ground cloves
⅛ tsp(s)
Raisins
¼ cup(s), black
White vinegar
2 tbsp(s)
Instructions
1
Heat oil in a large nonstick sauté pan over medium heat. When oil starts to shimmer, add onion and peppers; cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Add garlic; cook until fragrant, about 30 seconds.
2
Add turkey; cook, breaking up meat with the back of a spoon, until no longer pink, 5-6 minutes. Stir in tomatoes, bay leaf, oregano, cumin, salt, cinnamon and cloves; cover, reduce heat to low and simmer 15 minutes.
3
Add olives and raisins; cook, covered, until mixture thickens slightly and raisins are plump, 5-10 minutes. Remove and discard bay leaf; stir in vinegar and serve.
4
Serving size: 1 cup
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