| 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. [email protected], [email protected], or [email protected] Makes 2 servings (4 servings with tortillas). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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