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Turkey Picadillo


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 c, up packed)
2 medium ripe tomatoes or
4 plum tomatoes, peeled, seeded, and chopp
1/2 tsp dried oregano, crumbled
1 salt and pepper
3 tbsp raisins
1/4 cup diced green olives
1 tbsp 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. [email protected],
[email protected], or [email protected]

Makes 2 servings (4 servings with tortillas).





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