Turkey Picadillo

This slightly saucy Latin American stew can be served over rice or (for a real treat) right on top of fried potatoes. Picadillo makes a tasty taco or burrito filling as well.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped fine
• 1 red bell pepper, chopped fine
• 2 cloves garlic, minced
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 3½ cups shredded leftover turkey
• 2 cups tomato sauce (one 16-ounce can)
• ½ cup low-sodium chicken broth
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup raisins
• ½ cup roughly chopped pimento-stuffed green olives
• 2 tablespoons red wine vinegar or sherry vinegar

Instructions

In a large, deep frying pan heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring frequently, until the vegetables are soft, 10 to 15 minutes. Add the cinnamon, cumin and chili powder and stir to coat the vegetables with the spices.

Add the turkey, tomato sauce, chicken broth, salt, pepper, raisins and olives to the pan. Stir to incorporate the ingredients and then bring to a simmer. Cook the picadillo over low heat, covered, for 15 minutes. Stir in the vinegar. Serve hot or refrigerate the picadillo, covered, for up to two days. Reheat before serving.