-JUDI M. PHELPS
2 tbsp Vegetable oil
1 small Or 1/2 large onion, chopped
1/2 Green bell pepper, chopped
1/2 lb Ground turkey or chicken (about 1 cup packed)
2 medium Ripe tomatoes OR
4 Plum tomatoes, peeled, seeded, and chopped
1/2 tsp Dried oregano, crumbled
Salt and pepper
3 tbsp Raisins
1/4 cup Diced green olives
1 tbsp Capers, rinsed and chopped
1 Hard-boiled egg
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Heat oil in skillet, add onion and pepper, and saute over medium heat 7 minutes or until softened. Add turkey and saute, stirring, until it changes color, about 3 or 4 minutes. Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat 5 minutes. Remove from heat. Stir in remaining ingredients. Taste and adjust seasoning. Picadillo can be kept, covered, 2 days in refrigerator. Serve hot.
Serving suggestions: Use as a filling for stuffed peppers, tamales, tortillas, or empanadas. It can also be served by itself accompanied by rice or tortillas. Makes 2 servings (4 servings with tortillas). Makes 2 servings (4 servings with tortillas). Source: Faye Levy's International Chicken Cookbook.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
Makes 2 servings (4 servings with tortillas).
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