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