4 servings (serving size: 1 cup picadillo and 3/4 cup rice)
Randy Mayor; Jan Gautro
1 teaspoon olive oil
1 cup finely chopped onion
1 pound ground turkey
3 garlic cloves, minced
1 cup low-salt beef broth
1/3 cup raisins
1/3 cup coarsely chopped pimiento-stuffed olives
3 tablespoons capers
1 tablespoon tomato paste
1/4 teaspoon freshly ground black pepper
3 cups hot cooked rice
Parsley sprigs (optional)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add turkey and garlic; cook 5 minutes or until browned, stirring to crumble. Add broth and next 5 ingredients (broth through pepper); stir well. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Serve with rice. Garnish with parsley sprigs, if desired.
Good recipe - easy for a weeknight supper and very filling! My version is printed with sirloin, so that's what I used in lieu of ground turkey. I also found diced dried plums in the store and used those in lieu of raisins. Overall, interesting flavors, and loved the green olives. I would definitely be willing to make again, but I probably won't "crave" this as a regular rotation meal. Served over rice with some sauteed plantains. Enjoy!
This is our favorite comfort food dinner. I have been making it for years according to the recipe except for bumping up all the ingredient quantities to account for a 1.25 pound package of turkey. Great leftover for lunch the next day.
This recipe is good due to the "cooking light" aspect with the turkey, but it is a bit bland as is.
> I double the garlic, and also add stewed diced tomatoes, 1 tbsp of cumin, 1 tbsp chili powder, 1/2 tsp of cinnamon, 1/2 tsp cayenne, 2 tbsp capers, and 2 tbsp agave nectar.
> I don't brown the turkey like it says. Instead simmer the garlic and spices in the oil for a bit before mixing and simmering everything for the suggested time - the turkey too easily becomes too dry and flavorless otherwise.
The basic recipe is very good, but it needs help to be more authentic. I used half capers and half olives, used golden raisins and added 2 Tbsp. chopped dates. I also added 1/2 tsp cumin, 1/2 tsp coriander and 1/2 tsp crushed red pepper. Served with a cucumber, tomato and red onion salad with a Moroccan dressing from CL.
While this is not the old Cuban recipe from my cookbook bought in Havana in 1951, it is an acceptable alternative. And for the information of the person who wondered where the raisins came from, the answer is, from the traditional picadillo recipe which starts with a sofrito and includes vinegar and lard! It can be used as a filling for meat pies made with mashed plantains, yucca, or malanga. Try it!
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