Cuban Turkey Ropa Vieja with Garlic Roasted Sweet Potato and Lemon Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. In a bowl, mix the turkey with 2 tablespoons (30 ml) sour orange juice, 1 tablespoon (15 ml) olive oil, half of the cumin, half of the oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it marinate for 15 minutes while you prepare the rest.

2. 2

   Place the sweet potato on a baking sheet. Add 1 tablespoon (15 ml) olive oil, half of the minced garlic, 1/2 teaspoon salt, and a little black pepper. Toss well and roast for 30 to 35 minutes at 425°F / 220°C, turning halfway through, until golden and tender.

3. 3

   While the sweet potato roasts, heat a medium pot over medium heat. Add 1 tablespoon (15 ml) olive oil and toast the rice for 1 minute. Stir in the water, lemon zest, lemon juice, and 1/2 teaspoon salt. When it comes to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   Heat a wide casserole or deep skillet over medium-high heat. Add the marinated turkey and brown it for 3 to 4 minutes per side. It does not need to be fully cooked at this stage. Transfer the turkey to a plate.

5. 5

   In the same pan, add the onion, red bell pepper, and green bell pepper. Cook for 6 to 8 minutes over medium heat until softened. Add the remaining garlic and cook 30 seconds more.

6. 6

   Add the crushed tomato, tomato paste, green olives, remaining cumin, remaining oregano, bay leaf, remaining sour orange juice, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir well and cook for 2 minutes to concentrate the sofrito.

7. 7

   Return the turkey to the pan along with any juices it released. Cover and cook over low heat for 25 to 30 minutes, stirring once, until the turkey is very tender and reaches a safe internal temperature of 165°F / 74°C.

8. 8

   Remove the bay leaf. Lift the turkey out of the sauce and shred it with two forks. Return it to the pan and mix with the sauce and vegetables for 2 minutes so it absorbs the flavor.

9. 9

   Fluff the rice with a fork and add half of the parsley. Toss the roasted sweet potato with the remaining parsley.

10. 10

    Serve the turkey ropa vieja hot with the lemon rice and garlic roasted sweet potato. If desired, adjust with an extra pinch of salt or pepper before serving.