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Category: Chicken
Turkey Picadillo
Ingredients
-JUDI M. PHELPS

2 tbsp Vegetable oil

1 small Or 1/2 large onion, chopped

1/2 Green bell pepper, chopped

1/2 lb Ground turkey or chicken (about 1 cup packed)

2 medium Ripe tomatoes OR

4 Plum tomatoes, peeled, seeded, and chopped

1/2 tsp Dried oregano, crumbled

Salt and pepper

3 tbsp Raisins

1/4 cup Diced green olives

1 tbsp Capers, rinsed and chopped

1 Hard-boiled egg

Preparation

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).

Here is a great recipe for this sauce - Pasta With Mexican Turkey Picadillo Sauce

 

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