Category Archives: Latin

Turkey Picadillo

Picadillo is an easy step into Latin cuisine. The ingredients, though lengthy, are common and probably already in your kitchen. I’m a huge rice lover. I might even venture to say I like it more than pasta. So anytime I get to eat a big bowl of something over rice I am a happy girl. Serve over yellow rice, to get the full experience, but white rice will also do in a pinch.

I was actually going to try it with the raisins, but I forgot to pick them up at the store. So mine is missing the raisins. If you like the traditional picadillo with raisins then add them in, but I have never been a huge raisin fan and would always pick them out when I was younger.

This is a lightened version of picadillo with ground turkey. You can frequently find it on sale so I buy a few packages each time I see it. With ground turkey and I usually have peppers already in the freezer I could make this on one of my no shopping weeks.

I’m going to try to implement a no shopping week once a month. My grocery bill and freezer will thank me. I will be testing it out for a few months and then I will try no shopping weeks here on the blog. Everyone’s stock up items are different, but with a little creativity hopefully we can all cut down our grocery spending.

Turkey Picadillo

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

Serves: 4-6

Ingredients

1 tablespoon olive oil
½ medium onion, finely diced
2 cloves garlic, minced
2 medium salad peppers, finely diced( or ½ red bell pepper & ½ green bell pepper),
20oz ground turkey
1 teaspoon cumin
2 teaspoons oregano
1 tablespoon chopped cilantro
1 dried bay leaf
Salt and pepper
1 cup chicken stock
½ can (15oz) of diced tomatoes with liquid
½ cup stuffed green olives, chopped
¼ cup raisins

Instructions

Heat olive oil in a large skillet over medium-low heat. Add onion and garlic cook, without browning 2-3 minutes. Add red and green pepper, cook about 10 minutes until soft.
Raise heat to medium-high, add turkey, cumin, oregano, cilantro, and bay leaf. Season with salt and pepper. Cook and break up turkey about 7-10 minutes.
Add chicken stock and tomatoes, combine and crush tomatoes with spoon. Simmer until almost all of the liquid has been absorbed, about 15-20 minutes. Stir in raisins and olives and heat through about 2 minutes.