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Title: Turkey Picadillo
Categories: Turkey Chicken Mexican
Yield: 2 Servings
| 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, 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). From: Jphelps@shellx.Best.Com (Judi Maedate: 18 Jan 1996 07:45:32 -0800
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