Turkey picadillo
Yield: 2 Servings -
Ingredients:
- 2 tb Vegetable oil
- 1 sm Or 1/2 large onion; chopped
- 1/2 Green bell pepper; chopped
- 1/2 lb Ground turkey or chicken -(about 1 cup packed)
- 2 md Ripe tomatoes OR
- 4 Plum tomatoes; peeled -seeded and chopped
- 1/2 ts Dried oregano; crumbled Salt and pepper
- 3 tb Raisins
- 1/4 c Diced green olives
- 1 tb 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
Instructions:
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@shell.portal.com juphelps@delphi.com or jphelps@best.com Makes 2 servings (4 servings with tortillas).
