PUERTO RICAN TURKEY STEW

Puerto Rican Turkey Stew

 

Ingredients:
2 T. extra virgin olive oil
1 onion coarsely chopped
3 cloves garlic minced
1 bay leaf
1 thin slice of fresh hot pepper or ½ tsp crushed red pepper
2 pieces raw turkey (I used steake slices from the leg)
1-2 oz. Crucian Dark Rum or Cooking wine (optional)
½ cup or ½ can tomatoes diced – no juice from the can
1 /2 tsp oregano
½ tsp salt
1 tsp capers
6 Spanish olives sliced
1 can Goya Spanish Style Tomato Sauce (8 oz)

Directions:

1. Place oil, onions, garlic, bay, and hot pepper into the pot.
2. Cook until onions glaze over about ½ hour in coffeepot.
3. Add the turkey and rum and cover the pot with foil. 

1. Cook until meat is partially cooked, about 1 hour more.
2. Add everything else except the Tomato Sauce and cook for another 1-2 hours turning the meat at least once. 

   3. Add the Tomato Sauce and let come to serving Temperature 1-2 hours
   4. Serve over rice. Your choice, white, seasoned or brown rice.