Cuban Style Turkey Picadillo
Ingredients
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- 1 green or red bell pepper, chopped
- 4 garlic cloves, finely minced
- 1½ pounds ground turkey
- 1 bay leaf
- 1 (8 ounce) can of tomato sauce
- ¼ cup dry white wine
- ¼ cup water
- 2 teaspoon dried oregano leaves
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 1 small sweet potato, peeled, diced into small cubes, and par-boiled
- ½ cup whole green olives stuffed with pimientos, sliced
- ¼ cup raisins
- 1 tablespoon capers, drained
- handful fresh cilantro, chopped
Instructions
- In a large pan, heat olive oil over med-low heat and cook the onion and bell pepper until soft. Add the garlic and cook for 20-30 seconds (making sure not to burn the garlic). Mix in the ground turkey and add bay leaf, tomato sauce, wine, water, oregano, cumin, paprika, sugar, salt, and black pepper. Stir in the sweet potatoes, and continue cooking over medium heat, about 15 to 20 minutes, stirring occasionally, until the sweet potatoes are fork tender. If the sauce thickens too much, you can add a little bit more of water.
- Add olives, raisins and capers. Finish with fresh cilantro, and adjust salt and pepper, if needed. Remove from heat.
- Serve with rice. Enjoy!