Turkey Adobo with Aji Panca, Sweet Potato Mash, and Orange-Pickled Onions

Instructions

1. 1

   1. In a bowl, mix the turkey with 40 g (about 3 tbsp) aji panca paste, half of the garlic, cumin, oregano, 120 ml (1/2 cup) chicha de jora, vinegar, 150 g red onion, 1 tsp salt, and 1/2 tsp black pepper. Marinate for 20 minutes in the refrigerator.

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   2. Meanwhile, place the sweet potato in a pot with enough water and a pinch of salt. Cook over medium heat for 18 to 22 minutes, until very tender.

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   3. For the pickled onion, combine the remaining 150 g red onion with the orange juice, lime juice, sugar, a pinch of salt, and a pinch of black pepper in a bowl. Let it sit for at least 15 minutes, stirring once.

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   4. Remove the turkey from the marinade and reserve the liquid with the onion. Heat the oil in a wide pot over medium-high heat. Brown the turkey for 5 to 7 minutes, working in batches if needed so it colors well without releasing too much liquid.

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   5. Add the remaining garlic and the remaining 20 g (about 1 tbsp) aji panca paste. Cook for 1 minute. Stir in the reserved marinade, bay leaf, the rest of the chicha de jora, and the chicken broth. Once it comes to a boil, reduce to medium-low heat, partially cover, and cook for 30 minutes, until the turkey is tender and the sauce is lightly thickened.

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   6. Drain the cooked sweet potato and mash it. Add the butter and warmed evaporated milk, then mix until smooth. Adjust with salt and black pepper. For a silkier texture, mash or whip a bit more.

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   7. If you want a more browned finish, transfer the braised turkey to an oven-safe dish and bake for 8 minutes at 425°F (220°C), spooning some sauce over it before serving.

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   8. Spoon sweet potato mash onto each plate, top with the turkey adobo and its sauce, and finish with the drained pickled onion and chopped fresh cilantro.