| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Eggs |
Mexican |
Turkey, Chicken, Mexican |
2 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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