Creole Okra with Shredded Turkey, Garlic-Lime Rice

Instructions

1. 1

   1. Place the turkey breast in a pot with 1.2 l (5 cups) water, the bay leaf, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Bring to a boil, reduce the heat, and cook covered for 25 minutes, or until the turkey is tender and reaches a safe internal temperature of 74 °C / 165 °F.

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   2. Remove the turkey, let it cool slightly, and shred it into medium strands. Strain and reserve 480 ml (2 cups) of the cooking broth for the rice and 240 ml (1 cup) for the stew.

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   3. For the rice, heat 15 ml (1 tbsp) oil in a saucepan over medium heat. Add half of the chopped garlic and cook for 30 seconds without browning. Stir in the rinsed rice and cook for 1 minute to lightly toast it.

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   4. Add 480 ml (2 cups) of the reserved broth, the lime juice, 2 g (1/4 tsp) salt, and a pinch of pepper. When it comes to a boil, cover, reduce to very low heat, and cook for 18 minutes. Turn off the heat and let it rest for 5 minutes before fluffing with a fork.

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   5. Meanwhile, pat the okra very dry with paper towels. Heat 15 ml (1 tbsp) oil in a wide skillet or casserole over medium-high heat and sauté the okra for 5 minutes to reduce its natural sliminess. Remove and set aside.

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   6. In the same casserole, add the remaining 15 ml (1 tbsp) oil. Cook the onion, green bell pepper, and sweet pepper for 6 to 8 minutes until softened. Add the rest of the garlic and cook 30 seconds more.

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   7. Stir in the crushed tomato, tomato paste, cumin, oregano, sweet paprika, the remaining salt, and the remaining black pepper. Cook for 3 minutes, stirring, until the sofrito thickens slightly.

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   8. Add the shredded turkey, 240 ml (1 cup) of the reserved broth, and the sour orange juice. Cook over medium heat for 8 minutes so the turkey absorbs the flavors.

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   9. Return the okra to the casserole and add the green olives. Cook 6 to 8 minutes more, stirring gently, until the okra is tender but still intact and the sauce is lightly thickened.

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    10. Turn off the heat, add the fresh cilantro, and adjust salt and pepper if needed. Serve the creole okra and turkey over or alongside the garlic-lime rice.

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    11. If you want to keep the dish warm before serving, cover it and hold it in the oven at 95 °C / 200 °F for up to 15 minutes.