Cuban Turkey Picadillo with Golden Sweet Plantains

Instructions

1. 1

   Heat a large skillet or wide pot over medium heat. Add 1 tablespoon of olive oil. Add the onion and green bell pepper, and sauté for 5 minutes until softened. Add the garlic and cook for 30 seconds more.

2. 2

   Add the ground turkey to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until it loses its pink color and starts to brown lightly.

3. 3

   Stir in the tomato paste, crushed tomato, cumin, dried oregano, bay leaf, salt, and black pepper. Mix well so the meat is evenly coated with the seasonings.

4. 4

   Add the green olives, raisins, white vinegar, and chicken broth. Lower to medium-low heat and cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the picadillo is juicy but not watery.

5. 5

   Meanwhile, preheat the oven to 425 °F / 220 °C. Place the ripe plantains on a baking tray, toss them with the remaining tablespoon of olive oil and the brown sugar, and spread in a single layer.

6. 6

   Roast the plantains for 12 to 15 minutes at 425 °F / 220 °C, turning them halfway through, until golden and caramelized around the edges.

7. 7

   Remove the bay leaf from the picadillo. Adjust the salt and pepper if needed. Serve the hot picadillo with the sweet plantains on the side and finish with chopped fresh cilantro on top.