Turkey picadillo

2 servings

Ingredients

QuantityIngredient
-JUDI M. PHELPS
2tablespoonsVegetable oil
1smallOr 1/2 large onion; chopped
½Green bell pepper; chopped
½poundsGround turkey or chicken (about 1 cup packed)
2mediumsRipe tomatoes OR
4Plum tomatoes; peeled, seeded, and chopped
½teaspoonDried oregano; crumbled
Salt and pepper
3tablespoonsRaisins
¼cupDiced green olives
1tablespoonCapers; rinsed and chopped
1Hard-boiled egg

Directions

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).