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Turkey Picadillo

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Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.

Martha Stewart Living, September 1998

4 tablespoons olive oil
2 medium onions, finely diced
6 cloves garlic, minced
2 red bell peppers, finely diced
2 green bell peppers, finely diced
4 pounds ground turkey
2 1/2 teaspoons ground cumin
1 tablespoon ground oregano
2 teaspoons dried tarragon
1 teaspoon ground coriander
5 dried bay leaves
Salt and freshly ground black pepper
2 cups dry white wine
2 cups tomato puree
1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3/4 cup raisins
1 cup pimiento-stuffed green olives, thinly sliced
Cuban Black Beans
12 sunny-side-up fried eggs (optional)

Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.