Turkey Stew Island Style
Submitted by smyl
Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.
YIELD
4 servingsPREP
25 minCOOK
50 minREADY
75 minThis stew brings island vibes to your stovetop with a rainbow of vegetables and fork-tender turkey.
Bite-sized turkey pieces get browned with paprika for color and warmth, then slow-simmer in a pot loaded with tomatoes, potatoes, green peas, mushrooms, bell pepper, celery, and onion. Oregano, thyme, and parsley season the broth without overpowering the fresh vegetable flavors.
Forty minutes of covered simmering and the turkey turns meltingly tender. Ladle it over a mound of steaming hot rice.
Pro Tips
- Brown the turkey in batches so it sears instead of steaming
- Keep the heat low during the simmer so the turkey stays tender and doesn’t toughen
- Add the frozen peas during the last 10 minutes if you want them bright green and snappy
- A squeeze of lime juice right before serving adds a fresh island brightness
Ingredients
Directions
Cut turkey parts into bite sized pieces.
In a large skillet or saucepan, combine turkey and paprika.
Cook over medium heat, stirring constantly, about 5 minutes and meat is browned.
Remove turkey and set aside.
Place onions, green pepper, garlic, celery and mushrooms in skillet.
Cook, stirring constantly about 4 minutes and vegetables are tender.
Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well.
Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender.
Serve on hot rice.
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