One-Pot Cuban Picadillo
A Cuban inspired Picadillo comes together quickly in one pot! A thick sweet and spicy gravy, tender meat and potatoes and tangy capers and raisins make this dinner a treat for your tastebuds! Made with ground turkey for a lighter, healthier dinner!
Directions
1. Heat 1 tablespoon of oil in a Dutch oven (or a deep pan with a lid) over medium-high heat.
2. Add the ground turkey and cook for 5 to 6 minutes until lightly browned. Transfer to a clean plate and set aside.
3. Add the other tablespoon of olive oil, onion and pepper. Sauté for 5- 6 minutes until veggies are soft.
4. Reduce heat to medium and add the garlic. Sauté for another minute until fragrant.
5. Stir in the paprika, cumin, chili powder, cinnamon, red pepper flakes, salt and black pepper. Cook for another minute.
6. Add the white wine to deglaze. Cook for 1-2 minutes scraping the brown bits from the bottom.
7. Stir in the tomato sauce and the ground turkey.
8. Add the chicken broth, potatoes, capers, raisins and bay leaves.
9. Bring mixture to a slow boil and stir in the marjoram.
10. Partially cover and simmer for 20-25 minutes until potatoes are tender.
11. Remove bay leaves and garnish with cilantro.
12. Serve with brown or white rice and lime slices.
One-Pot Cuban Picadillo
Ingredients:
- 1-pound ground turkey
- 2 tablespoons olive oil
- 1 white onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup white wine
- 12 oz tomato sauce
- 2 cups chicken broth
- 2 bay leaves
- 1/2 cup raisins
- 1 tablespoon capers
- 1-pound baby red potatoes, halved
- 1 tablespoon marjoram or oregano
- Fresh cilantro
- Lime slices
Instructions:
- Heat 1 tablespoon of oil in a Dutch oven (or a deep pan with a lid) over medium-high heat.
- Add the ground turkey and cook for 5 to 6 minutes until lightly browned. Transfer to a clean plate and set aside.
- Add the other tablespoon of olive oil, onion and pepper. Sauté for 5- 6 minutes until veggies are soft.
- Reduce heat to medium and add the garlic. Sauté for another minute until fragrant.
- Stir in the paprika, cumin, chili powder, cinnamon, red pepper flakes, salt and black pepper. Cook for another minute.
- Add the white wine to deglaze. Cook for 1-2 minutes scraping the brown bits from the bottom.
- Stir in the tomato sauce and the ground turkey.
- Add the chicken broth, potatoes, capers, raisins and bay leaves.
- Bring mixture to a slow boil and stir in the marjoram.
- Partially cover and simmer for 20-25 minutes until potatoes are tender.
- Remove bay leaves and garnish with cilantro.
- Serve with brown or white rice and lime slices.
Notes:
Calories
617.47Fat (grams)
28.07Sat. Fat (grams)
6.31Carbs (grams)
53.54Fiber (grams)
6.73Net carbs
46.81Sugar (grams)
20.24Protein (grams)
35.12Sodium (milligrams)
1615.74Cholesterol (grams)
122.69