Rating: 4.68 stars
85 Ratings
  • 5 star values: 63
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.

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  • Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

Nutrition Facts

246 calories; protein 17.9g; carbohydrates 17.9g; fat 10.8g; cholesterol 55.8mg; sodium 589.8mg. Full Nutrition
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Reviews (90)

Most helpful positive review

Rating: 5 stars
08/02/2010
I am new to spicy food. I added the cayenne pepper a tiny bit at a time til I got to the spice level that was good for me. I too used prunes and doubled the amount used. (Love them!)Served with fresh bakery Kaiser rolls. This recipe is so great. Sweet and spicy at the same time. Just loved it. Am so glad that I ran out and bought all the ingredients so I could make as written. Thanks for sharing, Jeidippins. Just one little suggestion...remove the bay leaves before eating!!! Read More
(16)

Most helpful critical review

Rating: 3 stars
07/02/2010
A satisfying easy meal but nothing really special about it. Read More
(2)
85 Ratings
  • 5 star values: 63
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/02/2010
I am new to spicy food. I added the cayenne pepper a tiny bit at a time til I got to the spice level that was good for me. I too used prunes and doubled the amount used. (Love them!)Served with fresh bakery Kaiser rolls. This recipe is so great. Sweet and spicy at the same time. Just loved it. Am so glad that I ran out and bought all the ingredients so I could make as written. Thanks for sharing, Jeidippins. Just one little suggestion...remove the bay leaves before eating!!! Read More
(16)
Rating: 5 stars
03/24/2013
I've made this many times and finally decided to review it. This last time I made a few additions which I think made this dish even better. First I always double the recipe as it never lasts long and it's great as a leftover, so remember the following is for a double batch. In place of the tomato sauce I use a 28 oz. can of petite diced tomatoes drained (save the liquid)and a 6 oz. can of tomato paste. I use 1 cup of the small pimento stuffed olives measured after chopping. In addition to the raisins I add a 4.5 oz. box of pitted prunes chopped. A yellow or red bell pepper in place of the green. Add 1 cup of the liquid from the drained tomatoes to a small pot with 1/2 cup of Quinoa and cook as directed. Once cook add to the other ingredients in Step 2 along with a small can of chopped Portobello mushrooms. I like mine spicey but do as others have suggested and add the cayenne a little at a time or eliminate and use Rotel diced tomatoes with green chillis. Read More
(16)
Rating: 5 stars
12/28/2010
Perhaps one of the best recipes I have made from this site. Very authentic. Works great with nacho chips, as a sloppy joe type of sandwich or just a dish served with rice. Read More
(7)
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Rating: 4 stars
08/17/2011
The cayenne pepper was too much for my tastes so I gave the recipe 4 stars. I even added less than called for. I will add twice the amount of raisins next time. Very yummy! Read More
(7)
Rating: 5 stars
10/13/2009
Jeidi thank you for a wonderful recipe! It is so tasty! just like the one my grandmother prepared when I was growing up. She prepared picadillo with ground beef but your recipe is so good I did not even noticed the difference. This is a keeper. Read More
(6)
Rating: 4 stars
12/27/2011
The combination of ingredients seemed wierd to me at first (olives black beans raisins!?) but when it all came together it was delicious. We served it over rice. Read More
(5)
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Rating: 4 stars
02/24/2011
This is delicious... the only thing that I would change to give it 5 stars would be to add more raisins (double them) and olives and less cayenne. I used one tbsp and it was way to spicy. I ate it plain and it was good alone. Read More
(5)
Rating: 5 stars
03/27/2012
i did a lot of different things to this but the main concept was kept..... thats why i gave it 5 stars cause its SO versatile... i used garbanzo beans added a can of diced tomatoes peas and believe it or not i diced a sweet potato and threw that in there also!!! EVERYBODY had seconds....and it was healthy so you dont feel guilty!! wonderful staple Read More
(4)
Rating: 5 stars
10/25/2016
As someone who does not cook nor knows how to cook. I must say this recipe was delicious. Thus far, I've made it twice and it does not disappoint. However, my first try I was missing a few ingredients: bay leaves, cumin and cayenne pepper. I simply just added salt and pepper instead and it was delicious! However, during my second try, I actually used cayenne pepper and it was way too overpowering and spicy. I couldn't actually taste the picadillo. My advice is to try it without it and if you'd like a kick, slowly put cayenne until you reach your desired taste. I had to add brown sugar to offset the cayanne pepper. Overall, I will begin to actually cook lol and will begin making this more often. Thank you so much for sharing! Read More
(3)
Rating: 3 stars
07/02/2010
A satisfying easy meal but nothing really special about it. Read More
(2)