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Turkey Picadillo with Jalapeno




Source of Recipe


Chef Norman Van Aken, Executive Chef/Owner, Norman's, Coral Gables, FL.


List of Ingredients




4 Tablespoons extra virgin olive oil
2-1/2 Pounds GROUND TURKEY breast and dark meat mixed
6 Tablespoons extra virgin olive oil
1/4 Cup unsalted butter
6 Cloves garlic peeled and thinly sliced
2 Medium red onions peeled and cut into medium dice
2 Medium red bell peppers seeded and cut into medium dice
2 Medium green bell peppers seeded and cut into medium dice
2 Cups tomato seeded and cut into medium dice
1 Cup tomato paste
2 Cups dry red wine
1 Cup dry sherry
1/2 Cup capers well-rinsed and chopped
1 Cup golden raisins roughly chopped
2/3 Cup green olives lightly rinsed and roughly chopped
1-1/2 Cups scallions sliced
To Taste salt and freshly ground black pepper
Jalapeno Rice
1/4 Cup extra virgin olive oil
1/4 Cup unsalted butter
2 jalapenos stem and seeds discarded, minced
8 Cloves garlic finely sliced
1 Medium red onion peeled and diced medium
2 bay leaves broken
4 Cups long grained rice
5 Cups TURKEY STOCK
To Taste salt and freshly cracked black pepper
As needed scallions sliced





Recipe



Turkey Picadillo

Heat a large skillet and add 4 tablespoons olive oil. Add ground turkey and cook until crumbly and lightly browned, breaking up turkey with a spoon as it cooks. Cook for about 5-8 minutes. Remove cooked turkey to a bowl with the juices. Reserve.
Using the same pan, add 6 tablespoons olive oil and butter. Stir in garlic, onions and bell peppers and sauté for 10-15 minutes over medium-high heat, stirring occasionally.
Mix in the tomato, tomato paste, red wine, sherry, capers, raisins, olives and scallions. Stir well.
Lower the heat to medium-low. Season to taste and cook about 10-15 minutes. Reserve for service.
Jalapeno Rice

In a saucepan, heat the olive oil and butter. When the butter has melted, stir in the jalapeno and garlic and cook for about 20 seconds over medium-high heat. Stir in onion and bay leaf. Allow to cook until well glazed, stirring occasionally.
Stir in rice, salt and pepper. Add turkey stock and stir once. Bring to a boil and immediately lower the heat to a simmer.
Cover pan and cook for 10-15 minutes, or until all the stock has been absorbed.
Reserve for service.
Service

Spoon rice into individual ceramic casseroles. Top with the picadillo mixture.
Garnish with additional scallions.

Serves 15.