Dominican Smoked Turkey, Pigeon Pea and Sweet Plantain Asopao with Cilantro

Instructions

1. 1

   1. In a large pot or caldero, heat the vegetable oil over medium heat. Add the red onion, sweet peppers, and garlic; sauté for 4 to 5 minutes until fragrant and softened.

2. 2

   2. Stir in the chopped tomato, tomato paste, dried oregano, ground cumin, bay leaf, salt, and black pepper. Cook for 2 minutes, stirring, until a thick sofrito base forms.

3. 3

   3. Add the shredded smoked turkey and mix well with the sofrito. Pour in the sour orange juice and cook for 3 minutes so the turkey absorbs the flavors.

4. 4

   4. Add the cooked pigeon peas, rinsed rice, chicken or turkey stock, and hot water. Stir once, raise to medium-high heat, and bring to a gentle boil.

5. 5

   5. Once it begins to boil, add the diced ripe plantain, half of the fresh cilantro, and the green olives. Reduce to medium-low and cook for 22 to 25 minutes, stirring occasionally so the rice releases starch and the asopao develops a thick, soupy texture.

6. 6

   6. If you prefer a thicker texture, cook 3 to 5 minutes longer; if you want it looser, add a bit more hot water or hot stock. Adjust salt and pepper to taste.

7. 7

   7. Turn off the heat and let it rest for 5 minutes. Remove the bay leaf and stir in the remaining fresh cilantro.

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   8. Serve hot with sliced avocado and lime wedges on the side for squeezing over each portion.

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   9. If you want to keep it hot before serving, transfer it to an oven-safe dish, cover it, and hold at 200 °F / 95 °C for up to 15 minutes, adding a splash of water if it thickens too much.