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Picadillo altered from Nitza Villapol Recipe

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This recipe for Picadillo altered from Nitza Villapol is from Posnack on a Plate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup EVOO
1 yellow onion
1 green pepper
1 red pepper
1 lb. ground turkey (can be meat if desired)
1 small jar of Manzanilla Olives
1 tsp. Adobo
8oz tomato sauce
¼ cup cooking (dry) wine
½ bag of golden potatoes
2 boxes of raisins
1 garlic clove (or 1 spoonful of minced garlic)

The original recipe calls for 1 tbsp. salt, 1 tbsp. pepper, and ¾ cup of capers. We substituted those for the Adobo, olives, raisins, and potatoes.

To double the amount of portions, use 2 lb. of ground turkey and 15-16 oz of tomato sauce
Directions:
Directions:
1. Boil the potatoes and cut them into small bite-sized pieces (skin may be left on or taken off).

2. Heat the oil and sauté the sofrito (minced onions and peppers with the pounded garlic).

3. Add the meat and cook for a few minutes, stirring so it won't stick to the pan.

4. Add the rest of the ingredients and cook over medium heat for 20 minutes.


Usually this is served with (or on top of) white rice and maduros (fried sweet plantains).
Number Of Servings:
Number Of Servings:
6 or 10 depending on amount of meat and tomato sauce
Personal Notes:
Personal Notes:
In my family we usually make this meal together as the cutting of the sofrito (onion, peppers, and garlic) and potatoes can be time consuming. We hope that you enjoy the time together and the meal as much as we do. Buen provecho!

 

 

 

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