This light turkey stew is flavored with olives, garlic and capers. It’s adapted from “Steven Raichlen’s Healthy Latin Cooking.”
DOMINICAN TURKEY STEW
Preparation time: 45 minutes
Marinating time: 30 minutes
Cooking time: 35 minutes
Yield: 6 servings
2 pounds boneless, skinless turkey breast, cut into 1-inch chunks
4 medium cloves garlic, minced
3 tablespoons white wine vinegar or white balsamic vinegar
1 1/2 teaspoons dried oregano
1 tablespoon olive oil
1 small onion, finely chopped
1 green bell pepper, seeded, finely chopped
4 medium white potatoes, peeled, cut into 1/2-inch cubes
1 large tomato, seeded, coarsely chopped
1 cup tomato sauce
3/4 cup low-sodium chicken broth plus more as needed
1/4 teaspoon each: ground red pepper, salt, freshly ground pepper
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8 pimiento-stuffed green olives, coarsely chopped
1 cup frozen peas, thawed
2 tablespoons capers, rinsed, drained
1/4 cup chopped Italian parsley
1. Put turkey into large bowl; add half of the garlic, 2 tablespoons of the vinegar and 1 teaspoon of the oregano. Set aside at room temperature, 30 minutes or refrigerate 2 to 4 hours.
2. Heat olive oil in large pot or Dutch oven over medium heat. Add onion; cook 3 minutes. Stir in remaining garlic and green pepper. Cook until vegetables begin to soften, 3 to 4 minutes. Add water if needed.
3. Add chopped potatoes, tomato, tomato sauce, 3/4 cup broth, remaining 1/2 teaspoon oregano, red pepper, salt and pepper. Heat to boil. Reduce heat to medium-low; cook, covered, 15 minutes, stir occasionally.
4. Add turkey mixture; simmer, covered, until turkey is cooked through, about 15 minutes. Add up to 1/4 cup additional broth if needed. (Do not boil, which would toughen turkey.) Stir in olives, peas and capers; simmer, uncovered, 5 minutes.
5. Mash some of the potatoes with back of fork to thicken stew. Stir in remaining tablespoon vinegar and parsley.
Note: This stew is best when made ahead, cooled and refrigerated overnight. Reheat gently.
Nutrition information per serving:
Calories ………… 365 Fat ………… 12 g Saturated fat .. 3 g
% calories from fat .. 29 Cholesterol … 80 mg Sodium …… 650 mg
Carbohydrates …… 29 g Protein …….. 38 g Fiber ………. 5 g