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Ground Turkey Picadillo

Jen Paleracio
My version of Latin American dish picadillo.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 5

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.