Cuban Turkey Ropa Vieja with Garlic-Roasted Sweet Potato and Bay Leaf White Rice

Name: Cuban Turkey Ropa Vieja with Garlic-Roasted Sweet Potato and Bay Leaf White Rice
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb boneless turkey thighs; 1 cup long-grain white rice; 1.5 lb sweet potato; 1.5 cups white onion; 1 cup red bell pepper; 1 cup green bell pepper; 5 cloves garlic; 1 cup crushed tomato; 1/2 cup dry white wine; 2 cups chicken or turkey broth; 1/3 cup green olives; 2 tbsp tomato paste; 2 bay leaves; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika; 2 tbsp lemon juice; 3 tbsp olive oil; 1 3/4 tsp salt; 1/2 tsp black pepper; 1 cup water; 2 tbsp fresh parsley

An original Cuban recipe that reimagines classic ropa vieja with shredded turkey thigh, slowly cooked in a tomato, bell pepper, dry wine, and green olive sofrito. It is served with garlic-roasted sweet potato and bay-scented white rice for a homestyle, flavorful, and balanced meal.

25 minPrep

70 minCook

95 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless turkey thighs (skinless, en 2 or 3 pieces large)
200 g long-grain white rice (enjuagado)
700 g sweet potato (pelado and diced medium)
200 g white onion (en plumas finas)
140 g red bell pepper (in strips finas)
120 g green bell pepper (in strips finas)
20 g garlic (chopped; divided)
240 ml crushed tomato (or puree rústico of tomato)
120 ml dry white wine (for cocinar)
480 ml chicken or turkey broth (low sodium, divided)
60 g green olives (boneless, sliced)
30 g tomato paste
2 unit bay leaves (divided)
3 g ground cumin
2 g dried oregano
2 g sweet paprika
30 ml lemon juice
45 ml olive oil (divided)
10 g salt (or to taste, divided)
2 g black pepper (or to taste)
240 ml water (for the arroz)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

545 kcal

Calories

35 g

Protein

52 g

Carbs

20 g

Fat

6 g

Fiber

46 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

Sulfites

Instructions

1
Preheat the oven to 220°C / 425°F. In a bowl, toss the sweet potato with 1 tablespoon olive oil, half of the chopped garlic, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until golden and tender.
2
Season the turkey thighs with the cumin, oregano, sweet paprika, 1 teaspoon salt, black pepper, and lemon juice. Let rest for 10 minutes while you prepare the sofrito.
3
Heat 1 tablespoon olive oil in a wide pot or Dutch oven over medium heat. Brown the turkey for 3 to 4 minutes per side, without fully cooking it. Transfer to a plate.
4
In the same pot, add the onion, red bell pepper, green bell pepper, and the remaining garlic. Cook for 6 to 8 minutes, stirring, until the vegetables are soft. Add the tomato paste and cook 1 minute more.
5
Pour in the dry white wine and scrape the bottom of the pot to release the browned bits. Cook for 2 minutes. Add the crushed tomato, 360 ml / 1 1/2 cups of the broth, 1 bay leaf, and the green olives. Mix well.
6
Return the turkey to the pot. When the liquid reaches a gentle simmer, lower the heat, partially cover, and cook for 40 minutes, until the turkey is very tender. Remove the turkey, shred it with two forks, and return it to the sauce. Cook 5 minutes more so it absorbs the sofrito. Remove the bay leaf.
7
While the turkey cooks, prepare the rice. In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the rinsed rice and stir for 1 minute. Add 120 ml / 1/2 cup of the remaining broth, 240 ml / 1 cup water, the remaining bay leaf, and 1/4 teaspoon salt.
8
When the rice begins to boil, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Remove the bay leaf and fluff the rice with a fork.
9
Serve the hot turkey ropa vieja with the bay leaf white rice and garlic-roasted sweet potato. Finish with fresh parsley on top.

Chef tips

For deeper flavor, brown the turkey well without burning the bottom of the pot. If the sauce reduces too much, add a splash of hot broth before shredding the meat.

Substitutions

You can use boneless chicken thighs instead of turkey, reducing the cooking time to 30-35 minutes. If you do not have dry wine, use the same amount of broth plus 1 extra teaspoon of lemon juice. Sweet potato can be replaced with firm squash.

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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