Fragrant and deeply satisfying, this comforting Turkey Picadillo is a lighter version of the classic that is simple to make and does not compromise on flavor.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Servings: 4
Ingredients
2Tablespoonsextra virgin olive oil
1medium red onion, finely chopped(about 1 cup)
1small green pepper,cored,seeded, and finely chopped (about 3/4 cup)
3cloves garlic,minced and divided
2Tablespoonstomato paste
2teaspoonsdried oregano
1teaspoonground cumin
1teaspoonsweet paprika (not smoked!)
2bay leaves
2teaspoonskosher salt
1teaspoonfreshly ground black pepper
1 1/4pounds*ground turkey (see notes)
1cuptomato sauce
½cupdry white wine(optional)
1/4cupwater (or 1/2 cup if you omit the wine)
½cuppimento-stuffed Spanish olives plus 2 tablespoons brine
2Tablespoonscapers (optional)
4cilantro sprigs plus more for garnish, optional
Instructions
Heat 2 tablespoons olive oil in a large skillet or saucepan with lid over medium-high heat. Add onion and green pepper and cook until the onions are translucent, about 5 minutes.
Stir in half the garlic, tomato paste, oregano, cumin, paprika, bay leaves, salt and pepper. Cook, stirring often, until tomato paste darkens, about 1 minute.
Add the ground turkey, stirring and crumbling up the chunks, until browned and no longer pink, about 5 minutes.
Stir in the tomato sauce, wine (if using), and water and bring the mixture to a low boil. Reduce heat to medium-low, cover, and simmer the picadillo for 20 minutes, stirring occasionally.
Remove the bay leaves and add the olives with brine, capers (if using), remaining garlic, and cilantro sprigs. Cover and cook 5 minutes more, until the meat has absorbed most of the juices but is still saucy. Serve with white rice.
Notes
*Ground turkey: You can use up to 1 1/2 pounds without altering any amount of the other ingredients. If doubling the recipe (using 2 pounds of turkey) add just a bit more of each ingredient. Storing & freezing tipsLike any stewed meat, Picadillo is even better the next day so making a double batch for a few meals is always a good idea.To store: Leftover turkey picadillo can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium heat until warmed through.To freeze: Picadillo is great for freezing. Once completely cooled, transfer to an airtight container or freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator overnight then reheat on the stovetop until warmed through. You may need to a few splashes of water if it seems dry.