Cuban Turkey Ropa Vieja with Citrus Mojo Sweet Potato and Fragrant White Rice

Name: Cuban Turkey Ropa Vieja with Citrus Mojo Sweet Potato and Fragrant White Rice
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless turkey thigh; 1 3/4 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1 tsp ground cumin; 3 tbsp vegetable oil; 2 cups white onion; 1 cup red bell pepper; 1/2 cup sweet pepper; 8 cloves garlic; 1 cup tomato purée; 2 cups chicken or turkey stock; 1/2 cup green olives; 2 leaves bay leaf; 1.5 lb sweet potato; 1/3 cup orange juice; 2 tbsp lemon juice; 1 cup long-grain white rice; 2 cups water; 1 tbsp lard or oil; 2 tbsp fresh parsley

An original Cuban-inspired dish where shredded turkey is slowly cooked in a tomato, sweet pepper, and onion sofrito with olives and gentle spices. It is served with roasted sweet potato finished with a citrus-garlic mojo, plus fragrant white rice infused with bay leaf.

25 minPrep

70 minCook

95 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless turkey thigh (en trozos large)
10 g salt (divided)
3 g black pepper (freshly ground, divided)
2 g dried oregano
2 g ground cumin (divided)
45 ml vegetable oil (divided)
250 g white onion (en pluma fina, divided)
120 g red bell pepper (in strips finas)
60 g sweet pepper (sliced)
24 g garlic (chopped, divided)
240 ml tomato purée
480 ml chicken or turkey stock
70 g green olives (slices)
2 g bay leaf (divided)
700 g sweet potato (pelado diced medium)
80 ml orange juice (fresh)
30 ml lemon juice (fresh)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
15 ml lard or oil (for the arroz)
8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

525 kcal

Calories

35 g

Protein

45 g

Carbs

21 g

Fat

5 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Season the turkey with 4 g (3/4 tsp) salt, 1 g (1/4 tsp) black pepper, the dried oregano, and 1 g (1/2 tsp) cumin. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat 30 ml (2 tbsp) vegetable oil in a wide pot over medium-high heat. Brown the turkey pieces for 6 to 8 minutes, turning to sear several sides. Remove and set aside.
3
3. In the same pot, add half of the onion, the red bell pepper, the sweet pepper, and half of the garlic. Cook for 5 minutes over medium heat until the vegetables soften. Stir in the tomato purée and cook 2 minutes more, stirring.
4
4. Return the turkey to the pot and add the stock, olives, 1 bay leaf, the remaining 3 g (1/2 tsp) salt, and the remaining 2 g (3/4 tsp) black pepper. Once it comes to a boil, reduce to a gentle simmer, partially cover, and cook for 45 minutes, until the turkey is very tender.
5
5. Meanwhile, preheat the oven to 220°C / 425°F. Place the sweet potato on a tray and toss with 15 ml (1 tbsp) vegetable oil, 2 g (1/4 tsp) salt, and the remaining 1 g (1/2 tsp) cumin. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.
6
6. For the rice, place the rice, water, lard or oil, 1 bay leaf, and 1 g (1/4 tsp) salt in a saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 10 minutes before fluffing with a fork. Remove the bay leaf.
7
7. For the citrus mojo, combine the orange juice, lemon juice, the remaining onion, and the remaining garlic in a bowl with a pinch of salt. Let it stand for 5 minutes to soften the raw edge.
8
8. When the turkey is ready, remove it from the pot and shred it with two forks. Return it to the sauce and cook for 5 more minutes over medium heat so it absorbs the sofrito. Remove the bay leaf.
9
9. Transfer the roasted sweet potato to a bowl and spoon the citrus mojo over it. Toss gently and let it sit for 2 minutes.
10
10. Serve a bed of fragrant white rice, top with the turkey ropa vieja, and add the mojo sweet potato on the side. Finish with chopped fresh parsley and a little extra sauce from the pot over the meat.

Chef tips

For deeper flavor, brown the turkey well before adding the sofrito. The sweet potato should come out nicely caramelized to contrast with the bright acidity of the mojo.

Substitutions

You can substitute turkey thigh with turkey breast, though it will be less juicy. Sweet potato can be replaced with firm roasted squash, and lemon can be swapped for lime if you prefer a more traditional note.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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