Dominican Smoky Turkey, Pigeon Pea and Sweet Plantain Asopao with Creole 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 tomato paste, chopped tomatoes, dried oregano, ground cumin, black pepper, and bay leaf. Cook for 3 minutes, stirring, until a thick, well-seasoned base forms.

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   3. Add the shredded smoked turkey and mix well so it absorbs the sofrito. Pour in the sour orange juice and cook for 2 more minutes.

4. 4

   4. Add the chicken or turkey broth and the water. Once it comes to a boil, add the cooked pigeon peas, green olives, and half of the chopped cilantro. Taste and adjust with salt.

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   5. Add the rinsed rice and reduce to medium-low heat. Cook for 12 to 15 minutes, stirring occasionally so the rice does not stick to the bottom.

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   6. Meanwhile, in a skillet or on a baking tray, cook the ripe plantain cubes until lightly golden. If using the oven, bake them at 400°F / 200°C for 12 minutes, stirring halfway through. If using a skillet, sauté them for 5 to 6 minutes over medium heat with a small spoonful of broth from the pot so they do not burn.

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   7. When the rice is almost tender, add the ripe plantain cubes to the asopao. Cook for 8 to 10 more minutes, stirring often, until you reach the thick, brothy texture typical of asopao. Add a little more hot water if needed.

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   8. Remove the bay leaf, turn off the heat, and stir in the remaining fresh cilantro. Let rest for 3 minutes before serving.

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   9. Serve hot, making sure each bowl gets turkey, pigeon peas, rice, ripe plantain, and broth.