Cuban Turkey Ropa Vieja with Lemon Mojo Sweet Potato and Bay Leaf White Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Season the turkey thighs with 4 g (3/4 tsp) salt, black pepper, oregano, and 1 g (1/2 tsp) cumin.

2. 2

   Heat 15 ml (1 tbsp) olive oil in a wide pot over medium-high heat. Brown the turkey for 3 to 4 minutes per side until lightly colored. Transfer to a plate.

3. 3

   In the same pot, add another 15 ml (1 tbsp) olive oil, the onion, green bell pepper, and 12 g (4 cloves) garlic. Cook for 6 to 8 minutes until the vegetables are softened.

4. 4

   Add the tomato paste and cook for 1 minute. Stir in the crushed tomato, dry white wine, chicken broth, green olives, and 2 bay leaves. Return the turkey to the pot.

5. 5

   When it reaches a gentle boil, lower the heat, partially cover, and cook for 45 minutes, stirring once or twice, until the turkey is very tender.

6. 6

   Meanwhile, place the sweet potato on a tray. Toss with 15 ml (1 tbsp) olive oil, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) cumin. Roast at 220 °C / 425 °F for 30 to 35 minutes, turning halfway through, until golden and tender.

7. 7

   For the rice, place the white rice, water, 1 bay leaf, butter, and 1 g (1/4 tsp) salt in a saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Rest for 5 minutes and fluff with a fork.

8. 8

   Mix the lemon juice with the remaining 6 g (2 cloves) garlic and 1 tablespoon of the hot sauce from the pot. As soon as the sweet potato comes out of the oven, drizzle it with this lemon mojo and toss gently.

9. 9

   Remove the turkey from the pot and shred it with two forks. Return it to the sauce and cook 5 minutes more so it absorbs the flavors. Remove the bay leaves.

10. 10

    Serve the turkey ropa vieja over or alongside the bay leaf white rice, add the lemon mojo sweet potato, and finish with fresh parsley on top.