TURKEY PICADILLO
Long before sloppy joes became an American classic, picadillo was a fixture in Cuba. It is economical, easy and quick -- a winning combination. In this version, inspired by *Eating Well* turkey is used as a lighter alternative to ground beef. Serve this over white rice with Recipe #134349 and a salad.
Provided by justcallmetoni
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain, peel and slice and set aside.
- Cook meat and onions in a large nonstick skillet over medium-high heat, crumbling the turkey with a wooden spoon, until no longer pink, about 5 minutes. If you like, you can blot off any excess oil, more desireable if you are using ground beef.
- Add 1/2 cup scallions, diced carrots and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne. Continue to cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper.
- Garnish with the remaining scallions and the hard-cooked eggs, if desired.
Nutrition Facts : Calories 253.5, Fat 9.2, SaturatedFat 2.4, Cholesterol 78.8, Sodium 233.6, Carbohydrate 25.3, Fiber 4, Sugar 14.6, Protein 20
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