Picadillo is a popular Latin dish using ground meat, onions, green bell pepper, tomato sauce, capers and raisins. There are probably as many variations as there are people who make it. The success of this dish is the blending of sweet and savory flavors. I have captured the essence of the taste and the texture in this 10-minute no-fuss dinner using roasted turkey breast. It’s a great way to use leftover turkey or any other meat. You can also use roasted turkey or chicken breast from the deli.
Rice is the usual side dish with picadillo. Another way to serve the picadillo is over two halves of Cuban or other rolls and call it a Sloppy Joe. The story goes that Sloppy Joe’s Restaurant in Key West, Fla., took this traditional Cuban dish and served it over bread. Either way enjoy this simple, quick dinner.
Serve a washed, ready-to-eat salad on the side.
This meal contains 591 calories with 16 percent of calories from fat.
Look for a tomato sauce with no added salt or sugar.
If frozen chopped onion or green pepper are not available, use sliced onion or pepper from a salad bar.
Turkey Picadillo
Makes 2 servings
1 teaspoon canola oil
1 cup frozen, diced or chopped onion
1 cup frozen, diced or chopped green bell pepper
2 medium garlic cloves, crushed
2 cups no-salt-added, tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons capers
1/4 cup raisins (optional)
2 tablespoons distilled white vinegar
1/2 pound diced cooked turkey breast
Salt and freshly ground black pepper
Heat the oil in a nonstick skillet over medium-high heat and add the onions, green pepper, garlic and tomato sauce. Sauté until the sauce starts to bubble, about 2 to 3 minutes. Add the Worcestershire, capers, raisins, vinegar and turkey. Reduce heat to medium and cook gently until the meat is warmed through, about 5 minutes. Add Salt and pepper to taste.
