Turkey Ropa Viejas
Transform your holiday leftovers into a vibrant, flavor-packed masterpiece with this Turkey Ropa Viejas recipe! Inspired by the classic Cuban dish, this hearty meal swaps traditional beef for shredded turkey, simmered in a rich sauce of crushed tomatoes, dry white wine, and aromatic spices like cumin and smoked paprika. Colorful bell peppers, green olives, and capers add a tangy, savory twist, while the dish’s slow simmering brings all the flavors together beautifully. Served atop fluffy white rice and garnished with fresh cilantro, this one-pot wonder is perfect for turning simple ingredients into an unforgettable meal. Ready in just an hour, Turkey Ropa Viejas is as practical as it is delicious—ideal for weeknight dinners or entertaining guests.
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Recipe Information
Ingredients
- 4 cups Cooked turkey breast (shredded)
- 2 tablespoons Olive oil
- 1 large Yellow onion (thinly sliced)
- 1 large Red bell pepper (thinly sliced)
- 1 large Green bell pepper (thinly sliced)
- 3 Garlic cloves (minced)
- 1 14-ounce can Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 1 cup Chicken or turkey stock
- 1 cup Green olives (sliced)
- 2 tablespoons Capers (rinsed and drained)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 Bay leaf
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the sliced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, dry white wine, and chicken or turkey stock to the skillet. Stir to combine.
Season the mixture with ground cumin, smoked paprika, dried oregano, salt, black pepper, and add the bay leaf.
Bring the sauce to a simmer and allow it to cook for 10 minutes, stirring occasionally.
Add the shredded turkey, sliced green olives, and capers to the skillet. Stir until the turkey is evenly coated in the sauce.
Reduce the heat to low, cover, and let simmer for 20 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf and taste the sauce. Adjust seasoning with additional salt and pepper if needed.
Serve the Turkey Ropa Viejas over a bed of cooked white rice and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
3758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 9355 mg | 407% | |
| Total Carbohydrate | 348.4 g | 127% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 30.4 g | ||
| Protein | 327.5 g | 655% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 4929 mg | 105% | |
*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.
