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A plate of turkey picadillo and colorful tortilla chips.

Veggie-Packed Turkey and Olive Picadillo

Meg van der Kruik
Our easy turkey picadillo is a one-pan wonder packed with CA GROWN flavor. Savory ground turkey simmers with tomato sauce, green olives, sweet golden raisins, and earthy mushrooms for a meal that’s equal parts hearty and comforting. Perfect over rice, tucked into tacos, or eaten straight from the skillet—no judgment here.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Latin America
Servings 4 servings
Calories 257 kcal

Equipment

  • chefs knife
  • large skillet

Ingredients
 
 

  • 2 tsp olive oil
  • 1 medium yellow onion
  • 1/2 cup diced green bell pepper
  • 1/4 cup minced cilantro
  • 3 cloves garlic, minced
  • 1 lb ground turkey Dark meat is preferred here, but you can use ground turkey breast if that is your preference.
  • 3 TBSP + 1 tsp Sazón seasoning
  • 1/2 tsp coarse kosher salt, or more to taste.
  • 1 cup tomato sauce
  • 2/3 cup water, or chicken broth, if desired.
  • 1/4 cup sliced, ripe green olives
  • 1 pint sliced, shiitake mushrooms You can use any variety of mushrooms you like.
  • 1/4 cup raisins You can use any variety you like; we used golden raisins.

Instructions
 

  • Heat a large skillet or pan over medium heat. Once warm, add the olive oil followed by the onions, peppers, minced cilantro, and garlic. Cook for 3-4 minutes until the onions and peppers begin to soften.
  • Add the ground turkey and cook, breaking up the meat into small pieces, until browned and almost cooked through, approximately 8 minutes.
  • Stir in the Sazón and salt, and cook for an additional 2 minutes or until the spices are fragrant and all the meat and veggies are coated with them.
  • Now stir in the tomato sauce, water, mushrooms, olives, olive brine, and raisins. Bring the mixture to a simmer, then cover and cook for 15-20 minutes. Stirring once or twice throughout the cooking time to prevent sticking.
  • Remove the lid and taste for seasoning, adding more salt or pepper if necessary. If the mixture is still a bit soupy, cook over low heat with the lid off until most of the liquid has evaporated.
  • Top the prepared picadillo with more fresh diced onion, to taste, and cilantro leaves before serving. Serve with chips for dipping, we like sweet potato tortilla chips, or over rice, in tacos, or even over leafy greens.

Notes

How to Make Your Own Sazón Seasoning at Home

  • 1 TBSP fine sea salt
  • 1 TBSP ground annatto (achiote) or sweet paprika
  • 1/2 TBSP garlic powder
  • 1/2 TBSP onion powder
  • 1/2 TBSP ground cumin
  • 1/2 TBSP ground turmeric
  • 1/4 tsp ground black pepper
In an airtight container, combine all ingredients, cover tightly, and shake to combine. 

Nutrition

Calories: 257kcalCarbohydrates: 23gProtein: 31gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 1328mgPotassium: 1041mgFiber: 6gSugar: 7gVitamin A: 464IUVitamin C: 23mgCalcium: 36mgIron: 2mg
Keyword California Ripe Olives, green bell pepper, green olives, ground turkey, Mushroom, picadillo, yellow onion
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!