Cuban Turkey Ropa Vieja with Gentle Mojo Malanga and Roasted Peppers

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the red bell pepper and green bell pepper on a sheet pan and toss with 15 ml (1 tbsp) vegetable oil, brown sugar, a pinch of salt, and a pinch of black pepper. Roast for 18 to 22 minutes at 425°F / 220°C, until tender with browned edges. Set aside.

2. 2

   Season the turkey thigh pieces with 1 teaspoon salt, 1/4 teaspoon black pepper, the ground cumin, dried oregano, and sweet paprika.

3. 3

   Heat a wide Dutch oven or heavy pot over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the turkey for 3 to 4 minutes per side, without fully cooking it through. Remove and set aside.

4. 4

   In the same pot, add the onion and cook for 4 minutes over medium heat. Stir in half of the minced garlic and cook 30 seconds more. Add the tomato paste and cook for 1 minute, stirring.

5. 5

   Pour in the dry white wine and cook for 2 minutes to reduce slightly. Add the crushed tomato, chicken broth, bay leaf, green olives, capers, and 30 ml (2 tbsp) of sour orange juice. Stir well.

6. 6

   Return the turkey to the pot. Once it reaches a simmer, reduce to low heat, partially cover, and cook for 55 to 60 minutes, until the turkey is very tender. Remove the bay leaf.

7. 7

   Lift the turkey from the sauce and shred it with two forks. Return the shredded meat to the pot and cook uncovered for 8 to 10 minutes over medium-low heat so the sauce thickens and coats the meat. Adjust with an extra pinch of salt and black pepper if needed.

8. 8

   While the turkey cooks, place the malanga in a pot with enough water to cover and 1 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes, until fork-tender. Drain carefully.

9. 9

   For the gentle mojo, melt the butter in a small skillet over low heat. Add the remaining minced garlic and cook for 30 to 45 seconds without browning. Add the remaining 30 ml (2 tbsp) sour orange juice and stir immediately. Turn off the heat and add the fresh cilantro.

10. 10

    Toss the hot malanga with the gentle mojo so it is well coated. Serve the turkey ropa vieja with the mojo malanga and finish with the roasted peppers on top or on the side.