Turkey picadillo

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).

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