Turkey Picadillo

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Or 1/2 large onion - chopped (small)
1/2		Green bell pepper - chopped
1/2 lb	227g / 8oz	Ground turkey or chicken - (about 1 cup packed)
2		Ripe tomatoes or (medium)
4		Plum tomatoes; peeled - seeded, and chopped
1/2 teaspoon	2.5ml	Dried oregano - crumbled
		Salt and pepper
3 tablespoons	45ml	Raisins
1/4 cup	36g / 1.3oz	Diced green olives
1 tablespoon	15ml	Capers - rinsed and chopped
1		Hard-boiled egg

Recipe Instructions

Heat oil in skillet, add onion and pepper, and saute over medium heat 7 minutes or until softened. Add turkey and saute, stirring, until it changes color, about 3 or 4 minutes.

Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat 5 minutes. Remove from heat. Stir in remaining ingredients. Taste and adjust seasoning.

Picadillo can be kept, covered, 2 days in refrigerator. Serve hot.

Serving suggestions: Use as a filling for stuffed peppers, tamales, tortillas, or empanadas. It can also be served by itself accompanied by rice or tortillas.

Source:
Faye Levy's International Chicken Cookbook.

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