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Cuban-Inspired Turkey Picadillo

Per Serving

Cuban-Inspired Turkey Picadillo

Makes: 6 servings
Serving Size: 3/4 cup
Calories 260
Fat 10 g
Saturated Fat 2 g
Carbohydrate 15 g
Fiber 3 g
Sugars 8 g
Cholesterol 60 mg
Sodium 350 mg
Potassium 520 mg
Protein 17 g
Phosphorus 200 mg
Choices: Carbohydrate 0.5, Nonstarchy Vegetable 1, Lean Protein 2, Fat 1, Alcohol 0.5
  • Makes: 6 servings
  • Serving Size: 3/4 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes

Ingredients

1 Tbsp. avocado oil
1 lb. ground turkey (93% lean)
1/4 tsp. kosher salt
2 tsp. cracked black pepper
1 Tbsp. Spanish smoked paprika
1/2 tsp. ground cumin
1 Tbsp. dried oregano
1 cup cubed Spanish onion
1/2 cup washed and cubed roasted red pepper
1/2 cup washed and cubed green pepper
2 oz. Spanish olives, pitted and cubed
3 Tbsp. raisins, finely chopped
1 Tbsp. tomato paste
2 oz. Burgundy wine
6 oz. crushed tomatoes
1cupunsalted chicken stock

Directions

  1. Preheat a large skillet, and add the avocado oil and turkey to it. Season with the salt, pepper, smoked paprika, cumin, and oregano, and stir until the turkey is cooked through. Remove the turkey from the skillet and set aside.
  2. In the same skillet, add the onion, roasted red pepper, green pepper, olives, and raisins, and sauté on medium-low heat until the veggies are cooked through.
  3. Add the tomato paste and cook for an additional 2 minutes. Add the red wine and cook for 5 minutes to reduce the sauce. Reduce the heat to low and cook for about 10 minutes.
  4. Transfer the cooked turkey back to the skillet. Add the crushed tomatoes and chicken stock, and simmer for an additional 20 minutes, until all the flavors have married. Serve.

Ronaldo's Tip: Let this dish simmer so all the flavors can develop and stay true to the sazón cubana.

Adapted from Chef Ronaldo's Sabores de Cuba by Ronaldo Linares.

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