Turkey Stew with Green Mango and Annatto, Red Bean Rice, and Crispy Plantain

Instructions

1. 1

   1. In a bowl, mix the turkey with 10 g (2 tsp) annatto paste, 1 g (1/4 tsp) cumin, 1 g (1/2 tsp) oregano, half of the minced garlic, 15 ml (1 tbsp) lime juice, 4 g (3/4 tsp) salt, and black pepper. Let it rest for 10 minutes while you prepare the rest.

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   2. Heat 15 ml (1 tbsp) vegetable oil in a wide pot over medium-high heat. Brown the turkey for 5 to 7 minutes, stirring to sear several sides. Transfer to a plate.

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   3. In the same pot, add another 15 ml (1 tbsp) oil. Sauté the onion and red bell pepper for 4 minutes. Add the remaining garlic and cook 30 seconds more. Stir in the crushed tomato, the remaining 10 g (1 tbsp) annatto paste, 2 g (3/4 tsp) cumin, 1 g (1/2 tsp) oregano, and 30 ml (2 tbsp) water to loosen the paste well.

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   4. Return the turkey to the pot. Add the green mango, bay leaf, and 360 ml (1 1/2 cups) chicken broth or water. Cook over medium-low heat for 20 minutes, partially covered, until the turkey is tender and the mango begins to break down slightly into the sauce.

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   5. Meanwhile, make the rice. In a medium saucepan, heat 15 ml (1 tbsp) oil over medium heat. Add the rice and stir for 1 minute. Add the red beans, 390 ml (1 1/2 cups plus 2 tbsp) chicken broth or water, 2 g (1/2 tsp) salt, and half of the chopped cilantro. Bring to a boil, reduce the heat, cover, and cook for 18 minutes, or until the liquid is absorbed and the rice is tender. Let rest covered for 5 minutes and fluff with a fork.

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   6. For the crispy plantain, heat a large skillet over medium heat. Add the ripe plantain slices in a single layer and cook for 2 to 3 minutes per side until golden and crisp at the edges. If you prefer to bake them, place them on a lightly oiled tray and bake at 220 °C / 425 °F for 10 to 12 minutes, turning halfway through.

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   7. Check the turkey stew and adjust with the remaining salt and a few more drops of lime juice if desired. Remove the bay leaf and add the remaining chopped cilantro.

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   8. Serve a base of red bean rice, spoon the turkey stew with its green mango sauce on top, and finish with the crispy ripe plantain slices. If desired, add a little lime zest over the top before serving.