Latin PicadilloLatin Picadillo recipe created by Dole Blogger Ambassador Ally Phillips.Entree/Main Dish
Preparation Time: 20 minutes
Total time: 1 hours
2 teaspoons ground cumin,
1 teaspoon dried oregano,
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,
2 tablespoons garlic, minced,
1 pound ground turkey,
1-1/2 cups chicken broth,
6 ounces tomato paste,
2 tablespoons capers,
1/3 cup sliced pimento-stuffed green olives,
1/2 cup DOLE® Tropical Fruit, undrained,
1/4 cup DOLE Chopped Dates,
1/4 cup DOLE Golden Raisins,
6 lime wedges (optional garnish),
1/4 cup chopped fresh cilantro (optional),
1/4 cup sour cream (optional),
Combine cumin, oregano, tarragon, coriander, salt and peppercorns in a small bowl. Stir to combine.
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.
Step 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.
Step 4: Add bay leaves, capers, green olives, fruit, dates and golden raisins to skillet. Simmer 20-30 minutes.
Step 5: Garnish with lime wedges, cilantro, and sour cream, if desired.
Step 6: TIP: Picadillo may be served over rice, pasta, green salad, or with bread.