We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

20 min

total time icon

Total Time

1 hr

calories icon

Calories per serving

N/A

servings icon

Servings

6

Ingredients (15)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons garlic, minced
  • 1 pound ground turkey
  • 1-1/2 cups chicken broth
  • 6 ounces tomato paste
  • 2 tablespoons capers
  • 1 teaspoon dried tarragon
  • 1 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 teaspoon peppercorns
  • 3 bay leaves
  • 3 tablespoons olive oil
  • 1 cup bell peppers, diced
  • 1/2 serrano chile, seeded, diced
Directions
  1. Combine cumin, oregano, tarragon, coriander, salt and peppercorns in a small bowl.  Stir to combine. 
  2. Add oil to large skillet over medium heat.  Add the peppers, onions, garlic.  Sauté about 3-5 minutes.  Add turkey.  Break up meat with a wooden spoon and brown.  Add the spice mixture and blend into the meat.
  3. Combine chicken broth and tomato paste in a large measuring cup.  Stir to combine.  Pour mixture into skillet and stir.  Reduce heat to low.
  4. Add bay leaves, capers, green olives, fruit, dates and golden raisins to skillet.  Simmer 20-30 minutes.
  5. Garnish with lime wedges, cilantro, and sour cream, if desired.
  6. TIP:  Picadillo may be served over rice, pasta, green salad, or with bread.