Turkey Picadillo with Jalapeno Rice

By Chef Norman Van Aken, Executive Chef/Owner, Norman's
Culinary Setting
Ground Turkey


4 tbsp extra virgin olive oil

2-1/2 lbs GROUND TURKEY, breast and dark meat mixed

6 tbsp extra virgin olive oil

1/4 c unsalted butter

6 Cloves garlic, peeled and thinly sliced

2 Medium red onions, peeled and cut into medium dice

2 Medium red bell peppers, seeded and cut into medium dice

2 Medium green bell peppers, seeded and cut into medium dice

2 c tomato, seeded and cut into medium dice

1 c tomato paste

2 c dry red wine

1 c dry sherry

1/2 c capers, well-rinsed and chopped

1 c golden raisins, roughly chopped

2/3 c green olives, lightly rinsed and roughly chopped

1-1/2 c scallions, sliced

Salt and freshly ground black pepper To Taste

1/4 c extra virgin olive oil

1/4 c unsalted butter

2 jalapenos, stem and seeds discarded, minced

8 Cloves garlic, finely sliced

1 Medium red onion, peeled and diced medium

2 bay leaves, broken

4 c long grained rice


Salt and freshly cracked black pepper To Taste

Scallions, sliced As needed




Heat a large skillet and add 4 tablespoons olive oil. Add ground turkey and cook until crumbly and lightly browned, breaking up turkey with a spoon as it cooks. Cook for about 5-8 minutes. Remove cooked turkey to a bowl with the juices. Reserve.

Using the same pan, add 6 tablespoons olive oil and butter. Stir in garlic, onions and bell peppers and sauté for 10-15 minutes over medium-high heat, stirring occasionally.

Mix in the tomato, tomato paste, red wine, sherry, capers, raisins, olives and scallions. Stir well.

Lower the heat to medium-low. Season to taste and cook about 10-15 minutes. Reserve for service.


In a saucepan, heat the olive oil and butter. When the butter has melted, stir in the jalapeno and garlic and cook for about 20 seconds over medium-high heat. Stir in onion and bay leaf. Allow to cook until well glazed, stirring occasionally.

Stir in rice, salt and pepper. Add turkey stock and stir once. Bring to a boil and immediately lower the heat to a simmer.

Cover pan and cook for 10-15 minutes, or until all the stock has been absorbed.

Reserve for service.


Spoon rice into individual ceramic casseroles. Top with the picadillo mixture.

Garnish with additional scallions.


Nutrition Facts

680 Total Calories

280 Calories from Fat

31 g Total Fat

48 % Daily Total Fat

8 g Saturated Fat

40 % Daily Saturated Fat

95 g Cholesterol

32 % Daily Cholesterol

970 mg Sodium

40 % Daily Sodium

63 g Total Carbohydrates

21 % Daily Total Carbohydrates

4 g Dietary Fiber

16 % Daily Dietary Fiber

13 g Sugars

28 g Protein

30 % Daily Protein

90 % Daily Vitamin C

8 % Daily Calcium

25 % Daily Iron