Photo: Jennifer Causey; Styling: Amy Stone
Hands-on Time
45 Mins
Total Time
6 Hours
Yield
Serves 8 (serving size: 1 cup)

Shred meat and return to sauce for ease of serving, or place drumsticks on a platter. Serve over rice or with corn tortillas. To prepare the dish stovetop, simmer in a Dutch oven 4 hours or until meat pulls away from the bones.

How to Make It

Step 1

Combine orange juice, 1/4 cup lime juice, and turkey; refrigerate 30 minutes. Remove turkey from marinade; discard marinade. Pat turkey dry.

Step 2

While turkey marinates, heat a large skillet over medium-high heat. Add chiles; toast 2 to 3 minutes or until lightly charred. Cool slightly. Remove and discard stems; keep seeds.

Step 3

Bring stock to a simmer in a large saucepan over medium heat. Add plantain, chiles, and pecans; simmer 20 minutes or until chiles are very soft.

Step 4

Reduce heat to low. Add chocolate, stirring to prevent scorching. Add oregano, salt, and cumin; simmer 10 minutes.

Step 5

Pour sauce into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth.

Step 6

Heat skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 10 minutes, browning on all sides.

Step 7

Scatter celery, garlic, and onion in a 6-quart slow cooker. Top with turkey and sauce; cover and cook on LOW for 5 hours or until meat is very tender.

Step 8

Remove turkey. Shred meat; discard bones and skin. Stir meat, remaining lime juice, and sugar, if desired, into sauce. Top with cilantro and radishes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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