• 13 Ratings

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

13 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0