Yield: 2 servings
|-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|
|¼ cup||Diced green olives|
|1 tablespoon||Capers; rinsed and chopped|
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).