Peruvian Turkey Adobo with Aji Panca, Rustic Sweet Potato Mash, and Pickled Onion

Instructions

1. 1

   1. In a bowl, mix the turkey with the aji panca paste, garlic, cumin, oregano, 60 ml (1/4 cup) red vinegar, 5 g salt, and black pepper. Cover and let it rest for 15 minutes in a cool spot or refrigerated.

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   2. Meanwhile, place the sweet potato in a pot with enough water and a pinch of salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until very tender.

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   3. In another bowl, make the pickled onion by combining 100 g thinly sliced red onion, lime juice, 20 ml (1 tbsp + 1 tsp) red vinegar, fresh aji amarillo in thin strips, a pinch of salt, and half of the chopped cilantro. Set aside so the flavors develop.

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   4. Heat 2 tbsp (30 ml) vegetable oil in a wide pot over medium-high heat. Brown the marinated turkey for 5 to 7 minutes, turning it so it sears well on several sides.

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   5. Add the remaining 200 g red onion and cook for 6 to 8 minutes until softened and lightly caramelized. Stir in the chicken broth, scrape the bottom of the pot, and bring to a gentle boil.

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   6. Lower the heat, partially cover, and cook the adobo for 25 minutes, or until the turkey is tender and the sauce thickens slightly. If you prefer to finish it in the oven, transfer to an oven-safe dish and bake covered at 350°F / 175°C for 25 minutes.

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   7. Drain the cooked sweet potato and mash it rustic-style with the butter, evaporated milk, 1 tbsp (15 ml) vegetable oil, and a pinch of salt. Mix until thick and creamy but still textured.

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   8. Taste the adobo and adjust with the remaining salt if needed. Turn off the heat and add the rest of the chopped cilantro for freshness.

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   9. Serve a base of rustic sweet potato mash, spoon the turkey and plenty of aji panca sauce over it, and finish with the pickled onion on top or on the side.

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    10. Serve hot, using the fresh pickled onion to balance the rich sauce and the sweetness of the sweet potato.