Coastal Peruvian Turkey Seco with Creamy Canary Beans and Purple Corn Sauce

Name: Coastal Peruvian Turkey Seco with Creamy Canary Beans and Purple Corn Sauce
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.5 lb boneless turkey thigh, cut into chunks; 3 cups cooked canary beans; 2 medium / 10.5 oz red onion; 6 cloves garlic; 3 tbsp ají amarillo paste; 2 cups loosely packed fresh cilantro; 1/2 cup loosely packed fresh huacatay; 2 cups purple corn drink; 2 cups chicken or turkey stock; 1 tbsp ají panca paste; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 leaf bay leaf; 9 oz yellow potato; 3 tbsp lime juice; 3 tbsp vegetable oil; 2 tbsp olive oil; 2 tbsp white or apple cider vinegar; 1 1/2 tsp salt; 1 tsp black pepper; 7 oz sweet potato; 1/4 cup water

An original Peruvian-inspired dish featuring seared and braised turkey in a green sauce of cilantro, ají amarillo, and purple corn drink, served over creamy canary beans and finished with pickled red onion and huacatay oil.

30 minPrep

75 minCook

105 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless turkey thigh, cut into chunks (skinless)
500 g cooked canary beans (escurrido si es en conserva)
300 g red onion (200 g diced and 100 g en pluma fina)
18 g garlic (chopped or ground)
45 g ají amarillo paste (divided)
60 g fresh cilantro (leaves and stalks tiernos)
15 g fresh huacatay (for aceite and acabado)
500 ml purple corn drink (without sugar or apenas endulzada)
500 ml chicken or turkey stock (unsalted or low sodium)
15 g ají panca paste (for profundidad of sabor)
2 g ground cumin
1 g dried oregano
1 unit bay leaf
250 g yellow potato (pelada and diced small)
45 ml lime juice (divided)
45 ml vegetable oil (divided)
30 ml olive oil (for the aceite of huacatay)
30 ml white or apple cider vinegar (for the onion encurtida)
8 g salt (or to taste)
2 g black pepper (freshly ground)
200 g sweet potato (diced small)
60 ml water (for ajustar the sauce si es necesario)

Nutrition facts

per serving

498 kcal

Calories

39 g

Protein

34 g

Carbs

22 g

Fat

9 g

Fiber

25 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

No declared allergens

Instructions

1
1. Season the turkey with 1 teaspoon salt, black pepper, cumin, and oregano. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Blend the cilantro with 250 ml (1 cup) of the purple corn drink, 30 ml (2 tbsp) lime juice, and 30 g (2 tbsp) ají amarillo paste until smooth and bright green. Set aside.
3
3. For the pickled onion, combine 100 g thinly sliced red onion with the vinegar, 15 ml (1 tbsp) lime juice, and a pinch of salt. Gently massage and set aside.
4
4. Heat a wide pot over medium-high heat with 30 ml (2 tbsp) vegetable oil. Brown the turkey in batches for 5 to 7 minutes until well colored. Remove and reserve.
5
5. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil and sauté the 200 g diced red onion for 5 minutes. Add the garlic, ají panca paste, and 15 g (1 tbsp) ají amarillo paste; cook 2 minutes more, stirring so it does not burn.
6
6. Return the turkey to the pot. Add the blended cilantro mixture, the remaining 250 ml (1 cup) purple corn drink, the stock, and the bay leaf. Once it reaches a boil, lower to medium-low heat, partially cover, and cook for 30 minutes.
7
7. Add the yellow potato and sweet potato to the pot. Cook 20 minutes more, or until the turkey is tender and the potatoes are cooked through. If the sauce reduces too much, add up to 60 ml (1/4 cup) water.
8
8. Meanwhile, place the canary beans in a small saucepan with 3 to 4 tablespoons of the hot sauce from the pot. Cook over low heat for 8 minutes and mash part of the beans with a spoon for a creamy texture. Adjust salt.
9
9. For the huacatay oil, blend the huacatay with the olive oil and a pinch of salt until vividly green. Strain if you want a smoother finish.
10
10. If you want a lightly roasted finish, transfer the seco to an oven-safe dish and bake for 8 minutes at 220 °C / 425 °F. This step is optional but helps concentrate the sauce.
11
11. Remove the bay leaf. Serve a base of creamy canary beans, top with the turkey seco, yellow potato, and sweet potato, then finish with the pickled onion and drops of huacatay oil.
12
12. Taste and adjust with salt or a few extra drops of lime before serving.

Chef tips

Browning the turkey well is key for flavor development. If your store-bought purple corn drink is sweet, balance it with a little extra lime and avoid adding sugar to the dish.

Substitutions

You can replace the turkey with boneless chicken thighs. If canary beans are unavailable, use lima beans or cooked white beans. Huacatay can be replaced with a small mix of mint and cilantro, though the flavor profile will change.

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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