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

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Roast for 30 to 35 minutes, turning halfway through, until tender and browned on the edges.

2. 2

   Meanwhile, place the turkey in a medium pot with 480 ml (2 cups) broth or water, 1 bay leaf, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 60 ml (1/4 cup) sour orange juice. Bring to a boil, reduce the heat, and cook covered for 30 to 35 minutes until the turkey is tender.

3. 3

   Remove the turkey from the pot and let it rest for 10 minutes. Reserve 240 ml (1 cup) of the cooking liquid, then shred the turkey into medium strands using two forks.

4. 4

   For the rice, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 40 g (about 1/3 cup) finely diced onion, 1 minced garlic clove, and 2 bay leaves. Sauté for 2 minutes. Add the rinsed rice and stir for 1 minute to lightly toast it.

5. 5

   Add 240 ml (1 cup) broth or water, 1/2 teaspoon salt, and a pinch of black pepper. Once it boils, cover, reduce the heat to low, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 10 minutes before fluffing with a fork. Remove the bay leaves.

6. 6

   For the ropa vieja, heat 2 tablespoons olive oil in a wide skillet or braiser over medium heat. Add the remaining onion, the red bell pepper, the green bell pepper, and 3 garlic cloves. Sauté for 8 to 10 minutes until the vegetables are soft and fragrant.

7. 7

   Add the tomato paste, the remaining cumin, and the remaining oregano. Cook for 1 minute. Stir in the crushed tomato, green olives, brown sugar, white vinegar, the remaining sour orange juice, and 240 ml (1 cup) of the reserved turkey cooking liquid. Mix well.

8. 8

   Add the shredded turkey to the sauce along with 1 bay leaf. Cook over medium-low heat for 15 to 20 minutes, stirring occasionally, until the mixture is juicy but concentrated. Adjust with the remaining salt and black pepper to taste. Remove the bay leaf.

9. 9

   For the sweet potato mojo, heat 1 tablespoon olive oil in a small skillet over low heat. Add the remaining 2 garlic cloves and cook for 30 seconds without letting them brown too much. Add 60 ml (1/4 cup) sour orange juice and let it barely simmer for 20 to 30 seconds. Remove from the heat.

10. 10

    Transfer the roasted sweet potato to a serving dish and spoon the hot mojo over it. Serve the turkey ropa vieja with the bay leaf rice on the side and the mojo sweet potato on top or alongside.