Turkey Picadillo
Submitted by bigtyme12
Turkey picadillo, the lighter take on the Cuban classic, simmers ground turkey with tomatoes, raisins, green olives, and capers for a sweet-salty-savory skillet dinner. Ready in about 30 minutes over rice.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minPicadillo is Cuban comfort food, and swapping in ground turkey for the usual beef gives you a lighter version that loses none of the bold, sweet-and-salty character.
It starts simply, softening onion and green pepper before the turkey browns. Fresh and Roma tomatoes cook down with oregano into a quick, fragrant sauce.
The magic is in the contrasts. Plump raisins add little bursts of sweetness, while briny green olives and capers bring a salty, tangy punch. That sweet-savory tug is exactly what makes picadillo so addictive.
A short simmer pulls it all together, then the olives and capers go in off the heat to keep their bite.
Spoon it over rice for the classic plate, and know it keeps well, getting even better after a day in the fridge.
Chef Tips
- Brown the turkey just until it changes color; lean ground turkey dries out if overcooked.
- Stir the olives and capers in at the end, as the recipe does, so they stay briny and bright.
- Make it ahead. Picadillo keeps two days covered in the fridge and the flavors deepen overnight.
Variations
- Serve it over rice, stuff it into tacos or empanadas, or use it to fill peppers.
- Add a splash of dry sherry, a diced potato, or a pinch of cumin and cinnamon for a more traditional Cuban profile.
- Use ground chicken or beef if you prefer.
Ingredients
Directions
Heat oil in skillet, add onion and pepper, and sauté over medium heat 7 minutes or until softened.
Add turkey and sauté, 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.
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