Picadillo is definitely my go to lunch or dinner. It’s quick, easy, and absolutely delicious. It’s also comfort food for me as my mom often made different variations of this classic Cuban dish.
Traditionally picadillo is made with ground beef. I always substitute that for ground turkey. Just as flavorful but in my opinion more of a healthy option. I always keep a pack of ground turkey in the freezer.
Things you’ll need:
- 1lb of your choice of ground meat. *I’ve never tried it with meat substitutes but I’m sure you could try that!
- 2 tbsp olive oil
- 1 yellow onion
- 1/2 a yellow bell pepper
- 1 clove garlic
- 1tbsp capers
- 10 cherry tomatoes cut in half
- 10 Spanish olives.
- 8oz can of no salt added tomato sauce
- 1 bay leaf
- 1/2 tsp paprika
- 1 tsp & 1/2 of Goya adobo all purpose seasoning
- 1/2 tsp cumin
- Salt & pepper
First you’re going to take your diced onion, bell pepper, tomatoes, garlic, capers, olives and saute them in olive oil. If you don’t like olives, not a problem, you can leave them out. Saute until your onions begin to turn clear, by then everything else should be ready to go too. Next throw in the ground turkey and brown it. After your meat is all cooked you’re going to add your tomato sauce, give a little stir. Followed with the paprika, cumin, Goya adobo, and bay leaf. Salt and pepper to taste. Let it all simmer for at least 15 minutes so all the flavors can really come together.
How easy is that? The other great thing about picadillo is that you can pair it with so many sides. Here I chose rice and aspargus with a quick lemon “aioli.” Most of the time I pair it with rice and baked or fried plantains.