POULTRY Back to Index
Denise is one of our customers and she provided us with this wonderful recipe. Thank You!
DOMINICAN TURKEY STEW
(pavo guisado)

4 lbs

turkey parts with skin removed (do not remove bones) and fat trimmed

You can use any turkey parts or combination of parts if you wish. Legs work well. Or, you can use a turkey breast. Have Delaware cut it into serving size pieces for you.

1 cup

all-purpose flour

2 tsp

vegetable oil

1

green pepper, chopped

1

red pepper chopped

2

cloves garlic, minced

1

medium onion, chopped

1 1/2

tomato puree

2

14 1/2 oz cans of fat-free reduced sodium chicken broth

10

pitted green olives, halved

6 tbs

capers

4

medium white potatoes, pealed and quartered

1

10 oz package frozen peas
Salt and fresh-ground black pepper, to taste

 

Preheat oven to 350 degrees.

Put about 1 cup of flour into a plastic bag. Add each turkey piece and toss in flour to coat: shake off the excess. In a very large, nonstick skillet, heat the oil over medium-high to high heat.

Add the turkey pieces and fry until nicely browned all over, about 6 minutes. (This can be done in batches. )

Transfer turkey to a-large, ovenproof casserole. Add the bell peppers, onions and garlic to the nonstick skillet and cook until the vegetables are tender, about 4 minutes. Stir in the tomato puree and chicken broth. Bring to a boil and pour over the turkey pieces. Cover the casserole tightly and bake for 1 hour.

Remove from the oven and stir in the olives, capers and potatoes. Bake for an additional 30 minutes or until the turkey and potatoes are tender, Stir-in the peas and bake for 5 minutes. Season with salt and pepper; serve immediately.

Makes 5 to 6 servings.

You can use any turkey parts or combination of parts if you wish. Legs work well. Or, you can use a turkey breast*. Have Delaware cut it into serving size pieces for you.

*Cook the breast in the casserole with the turkey meat; remove breastbone before serving.