Turkey Picadillo
This picadillo has just about everything in it that I like, being a little different from the others here on Zaar. It's from The Whole Foods Market Cookbook and can be eaten alone or stuffed inside a chile relleno or warm whole wheat tortilla.
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INGREDIENTS
Nutrition- 1⁄8cup canola oil
- 1
- 1
- 1
- 2
- 1⁄2medium red pepper, chopped
- 1medium jalapeno pepper, seeded and minced
- 2tablespoons fresh oregano
- 1teaspoon cumin
- 1⁄4teaspoon crushed red pepper flakes
- 1 1⁄2teaspoons paprika
- 3
- 3tablespoons tomato paste
- 1⁄3cup cider vinegar
- 1teaspoon salt
- 1⁄2cup manzanilla olives, sliced
- 1⁄4cup raisins
- 1⁄4
- 1⁄2cup frozen peas, thawed
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DIRECTIONS
- Heat canola oil over medium heat in large skillet.
- Add ground turkey, breaking up into small pieces as it browns.
- Drain fat and then add onion through salt.
- Cook stirring often about 3-5 minutes.
- Add olives, raisins and capers and simmer 30 minutes stirring occasionally.
- Just before serving, stir in peas.
- Cook for one more minute until peas are heated through.
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