Cuban Turkey Picadillo with Crispy Sweet Plantain

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Line a baking sheet with parchment paper.

2. 2

   In a bowl, toss the ripe plantain strips with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Spread them in a single layer on the baking sheet.

3. 3

   Bake the plantain for 18 to 22 minutes at 425 °F / 220 °C, turning halfway through, until golden and crisp at the edges. Set aside.

4. 4

   Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the white onion and green bell pepper, and cook for 5 minutes until softened.

5. 5

   Add the garlic and cook for 30 seconds more, stirring so it does not burn.

6. 6

   Add the ground turkey, salt, and black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until the turkey is no longer pink.

7. 7

   Stir in the ground cumin, dried oregano, and bay leaf. Mix for 30 seconds to bloom the spices.

8. 8

   Add the tomato paste, crushed tomato, white wine vinegar, and chicken broth or water. Stir well to combine.

9. 9

   Add the green olives stuffed with pimento and the raisins. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the picadillo is juicy but not watery.

10. 10

    Remove the bay leaf. Adjust salt and black pepper if needed, then add the chopped fresh cilantro.

11. 11

    Serve the Cuban turkey picadillo hot and top each portion with the crispy sweet plantain strips for sweetness and texture.