Lima-Style Turkey Stew with Aji Amarillo, Chickpeas, Spinach and Lemon Rice

Instructions

1. 1

   Season the turkey with 4 g (3/4 tsp) salt, black pepper, half of the chopped garlic, and 15 ml (1 tbsp) lemon juice. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a medium pot, heat 15 ml (1 tbsp) oil over medium heat. Add the white rice and stir for 1 minute. Add the water, 2 g (about 1/3 tsp) salt, and the lemon zest. Once it boils, lower the heat, cover, and cook for 16 to 18 minutes until the rice is tender. Turn off the heat, add half of the chopped cilantro, fluff with a fork, and keep covered.

3. 3

   While the rice cooks, heat a wide pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) oil and brown the turkey in batches for 4 to 5 minutes, just until sealed on the outside. Remove and set aside.

4. 4

   In the same pot, add the remaining 15 ml (1 tbsp) oil and sauté the red onion for 5 to 6 minutes until soft and lightly golden. Add the remaining garlic, aji amarillo paste, aji panca paste, ground cumin, and dried oregano. Cook for 2 minutes, stirring so the paste lightly caramelizes without burning.

5. 5

   Pour in the chicken broth and scrape the bottom of the pot to release the browned bits. Add the cooked chickpeas and return the turkey to the pot. Cook over medium-low heat for 12 minutes so the turkey finishes cooking and the stew thickens slightly.

6. 6

   Add the evaporated milk, spinach, and the remaining lemon juice. Cook 3 to 4 minutes more, stirring gently, until the spinach wilts and the sauce turns creamy. Taste and adjust with the remaining salt if needed.

7. 7

   Serve the stew very hot with the lemon-cilantro rice. Finish each portion with avocado slices on top or on the side.

8. 8

   If you want to hold the dish warm before serving, cover it and place it in the oven at 200 °F / 95 °C for up to 10 minutes, so the turkey does not dry out and the rice does not overcook.