A twist on a Cuban classic that is so delicious and full of flavor. Turkey Picadillo with Chickpeas is the perfect fall night meal that is even better the next day.
Course Dinner
Keyword Dinner, Healthy
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Author Leona G.
Equipment
12 inch fry pan or Cast-Iron Skillet
Wooden spatula
Ingredients
¼cupachiote oilsee instructions below
1mediumyellow onionchopped (about 1 cup)
5clovesgarlicfinely chopped
1small green bell pepperchopped (about 3/4 cup)
2tbstomato paste
16ozground turkey meat
15oz crushed tomatoes
½cupgreen olivesplus ¼ cup of brine
15ozcanned chickpeasdrained and rinsed
2ozraisins
2bay leaves
1 ½tspcumin
1 ½tspcoriander
2tspsmoked paprika
1tspgarlic powder
1tspsugar
2tspsalt
1tsporegano
1tbspvinegaracv or white vinegar
achiote oil
¼cupolive oil
1-2tbspannatto seeds
Instructions
Achiote Oil
On low heat, add your oil to a small saucepan along with the annatto seeds. Heat until the oil starts to slightly bubble, about 1-2 minutes. Be sure not to overheat. Drain into a small ramekin over a sieve to remove the seeds. Reserve for cooking.
Turkey Picadillo
To your saucepan, heat your achiote oil on low-medium heat and add in your onion, garlic and bell pepper. Saute until tender. Next add in the tomato paste and cook for about 1-2 minutes.
Now, add in your turkey meat and break it up with a spatula. Cook for about 3-5 minutes. Next, add in your crushed tomatoes, olives & brine, chickpeas and raisins.
One the mixture simmers, add in your bay leaves, spices & sugar, except the salt. Stir to combine and cover. Cook the picadillo on low for 25 minutes.
Turn the heat off and stir in the vinegar. Add in the salt according to taste. Serve with white rice, quinoa or couscous. Enjoy!
Notes
You can use any type of ground meat you prefer. Ground chicken is also delicious.
Golden raisins work well too.
I prefer to use castelvetrano olives, but any kind of green olives are good.
The annatto seeds give this dish its beautiful color and although the flavor is mild, its slightly peppery.