Yield: 2 servings
| Measure | Ingredient |
|---|---|
| -JUDI M. PHELPS | |
| 2 tablespoons | Vegetable oil |
| 1 small | Or 1/2 large onion; chopped |
| ½ | Green bell pepper; chopped |
| ½ pounds | Ground turkey or chicken (about 1 cup packed) |
| 2 mediums | Ripe tomatoes OR |
| 4 | Plum tomatoes; peeled, seeded, and chopped |
| ½ teaspoon | Dried oregano; crumbled |
| Salt and pepper | |
| 3 tablespoons | Raisins |
| ¼ cup | Diced green olives |
| 1 tablespoon | Capers; rinsed and chopped |
| 1 | Hard-boiled egg |
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. 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.
Picadillo can be kept, covered, 2 days in refrigerator. Serve hot.
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. Makes 2 servings (4 servings with tortillas). Makes 2 servings (4 servings with tortillas). Source: Faye Levy's International Chicken Cookbook.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...
Makes 2 servings (4 servings with tortillas).