Ground Turkey Picadillo
Picadillo is a Latin American dish. Today’s recipe is my version of picadillo. It’s normally with ground pork or beef but I used ground turkey. The spices I mixed worked perfectly in this dish. I love using smoked paprika, it adds bright beautiful yellow-red color that’s very enticing to the eyes. The other veggies are very colorful too.
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Let’s prep our ingredients:
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Ground Turkey Picadillo
My version of Latin American dish picadillo.
Equipment
- Skillet
- Cooking spatula
Ingredients
- 1 pound ground turkey
- 2 medium size red potatoes, peeled, cut into cubes
- 1 red bell pepper, deseed, cut into small dice
- 1 vine tomato, deseed, cut into small dice
- 1 cup frozen peas
- 1 medium carrot, peeled, cut into small dice
- 1 yellow onion, chopped
- 1/2 cup kalamato olives, pitted, sliced in halves
- 1/4 cup dried cranberries
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- salt and pepper to taste
Instructions
- Heat a pan with oil. Saute the onion for a minute or until tender. Add the turkey, cook thoroughly. Use your spatula to break the big pieces of meat then season with salt and pepper ( I used red chili pepper flakes).
- Add the potatoes, saute for 2 minutes, cover the pan and cook them until tender. Remove the cover and add carrot, tomato, bell pepper, peas, olives, and the spices (smoked paprika, dried oregano, garlic powder, chili powder, and cumin, stir until well combined.
- Add dried cranberries, tomato paste, apple cider vinegar, honey, stir, cover, cook until all the veggies are tender. Garnish with parsley. Serve warm.
Notes
Picadillo is a nice filling for empanada.
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