Turkey Picadillo
Transform your weeknight dinner routine with this Turkey Picadillo, a savory-sweet twist on the classic Latin American comfort dish. This flavorful recipe combines lean ground turkey with a vibrant medley of spices like cumin, smoked paprika, and a hint of cinnamon, creating a perfectly seasoned base. Tender bites of sautéed onions and bell peppers mingle with briny green olives and plump raisins, adding both depth and texture to every spoonful. Simmered in a rich tomato sauce, this Turkey Picadillo comes together in just 40 minutes, making it an ideal choice for a quick yet satisfying meal. Serve it over steamed rice, tuck it into tortillas, or use it to fill empanadas or stuffed peppers for a versatile feast that’s bursting with bold flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 tablespoons tomato paste
- 0.25 cup raisins
- 0.25 cup pimento-stuffed green olives, sliced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and green bell pepper to the skillet. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Push the vegetables to one side of the skillet and add the ground turkey. Cook the turkey, breaking it up with a spoon, until browned and fully cooked, about 6-8 minutes.
Stir the cooked turkey and vegetables together and mix in the ground cumin, smoked paprika, dried oregano, ground cinnamon, salt, and black pepper.
Add the diced tomatoes (along with their juices), tomato paste, chicken broth, raisins, and sliced green olives to the skillet. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for 10-12 minutes, stirring occasionally.
Taste and adjust seasoning as necessary. If needed, simmer uncovered for a few extra minutes to thicken the mixture to your desired consistency.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve the Turkey Picadillo over steamed rice, with tortillas, or as a filling for empanadas or stuffed peppers.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 51.6 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2042 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
