Turkey Seco with Ají Amarillo, Purple Corn Rice, and Roasted Squash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the squash on a tray and toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried oregano. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning once, until golden and tender.

2. 2

   2. Meanwhile, season the turkey with the remaining salt, remaining black pepper, and ground cumin. Heat 1 tablespoon vegetable oil in a wide pot over medium-high heat and brown the turkey in batches for 5 to 7 minutes, until nicely seared. Remove and set aside.

3. 3

   3. In the same pot, add the remaining tablespoon of vegetable oil. Sauté the red onion for 4 minutes until softened. Add the minced garlic, ají amarillo paste, and ají panca paste; cook for 2 minutes, stirring, until the paste deepens slightly in color and smells fragrant.

4. 4

   4. Stir in the blended cilantro and cook for 1 minute. Pour in the purple corn drink and stock, scraping the bottom of the pot to release the browned bits. Add the bay leaf and return the turkey to the pot.

5. 5

   5. Once it comes to a boil, lower the heat, partially cover, and cook for 25 to 30 minutes, until the turkey is tender and the sauce has reduced to a lightly thick consistency. At the end, add the lemon juice and stir.

6. 6

   6. For the rice, place the rice in a saucepan with the water, cooked purple corn kernels, and a pinch of salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes; then fluff with a fork.

7. 7

   7. Remove the bay leaf from the seco. Taste and adjust salt if needed. Serve a base of purple corn rice, arrange the turkey with plenty of sauce on top, add the roasted squash on the side, and finish with chopped parsley.

8. 8

   8. If you want to reheat it, warm it gently in a pot until hot throughout, or in a covered oven at 160 °C / 325 °F for 10 to 15 minutes.