Turkey Picadillo (with a slow cooker option!)
Flavorful turkey picadillo simmered with veggies, tomato sauce and homemade sazon seasoning. My family's lightened up take on traditional picadillo can be made in one pot or in your slow cooker for ease. Serve this comforting, kid-friendly dinner with arroz con gandules, rice, tortillas, or even chips for dipping!
Servings 4 servings
Calories 224cal
Ingredients
- For the turkey & veggies:
- 2 teaspoons olive oil or avocado oil
- 1 pound lean ground turkey (93%)
- ½ cup very finely diced yellow onion
- ½ cup very finely diced green bell pepper
- ¼ cup very finely diced cilantro
- 3 cloves garlic, minced
- For the spices:
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper
- Mix-ins:
- 1 cup tomato sauce
- 2/3 cup water or broth of choice
- 1-3 tablespoons olive brine, optional for flavor
- To garnish:
- Extra cilantro
- Finely diced onion
Instructions
- Add oil to a large skillet or pot and place over medium heat. Add in ground turkey and cook, breaking up the meat until mostly browned and cooked almost all the way through.
- Next, add in the diced onion, green bell pepper, cilantro and garlic and cook for a few minutes until peppers and onions are softened.
- Stir in the spices: coriander, cumin, turmeric, garlic powder, dried oregano, salt and pepper. Cook for 30 seconds until spices are fragrant. Then immediately stir in the tomato sauce, water and olive brine, bring mixture to a simmer, then cover and cook for 15-20 minutes. Remove the lid and if the mixture is too liquidy, continue to cook over low until most of the liquid has absorbed.
- Taste and adjust seasonings as necessary, adding more salt to taste. Serve with arroz con gandules, your favorite rice, tortillas, avocado, and or chips for dipping!
Notes
For the slow cooker option: follow steps 1 & 2, transfer the turkey and veggies to your slow cooker, and stir in the spices. Then stir in the tomato sauce and only 1/2 cup of water or broth. Cover and cook on low for 7-8 hours or on high for 3-4.
To store: store any leftover turkey picadillo in airtight containers in the refrigerator for up to 3-4 days. Feel free to prep a double batch to feed a larger family all week long!
To freeze: yes, this picadillo recipe is freezer-friendly! Let it cool completely then add it to an airtight container or freezer bag and place it in the freezer for up to 2 months. To reheat simply let the picadillo thaw in the fridge and then reheat it in the microwave or on the stovetop.
Nutrition
Serving: 1serving (based on 4) | Calories: 224cal | Carbohydrates: 9.2g | Protein: 22.7g | Fat: 10.4g | Saturated Fat: 2.8g | Fiber: 2.8g | Sugar: 4.4g