30 Minute Turkey Picadillo (Cuban Picadillo de Pavo)

Ingredients

• 30 ml (2 tablespoons)olive oil
• 75 g (1/2 cup), dicedonion
• 75 g (1/2 cup), dicedgreen pepper
• 40 g (1/4 cup), dicedjarred red pimientos
• 3–4 cloves, mincedgarlic
• 450 g (1 lb), dark meatground turkey
• 80 ml (1/3 cup)vino seco (dry cooking wine)
• 170 g (6 oz)tomato sauce
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• To taste (start with 1/4 teaspoon, then adjust)salt and pepper
• 35 g (1/4 cup), halvedSpanish olives

Instructions

1. 1

   Soften the vegetables

   Heat the oil in a large frying pan over medium heat. Add the onion, green pepper and pimientos; sauté for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds.

2. 2

   Cook the turkey

   Add the ground turkey and cook for about 5 minutes, breaking it up as it cooks, until it is no longer pink. Reduce the heat to medium-low.

3. 3

   Simmer the sauce

   Stir in the cooking wine, tomato sauce, cumin, oregano, and salt and pepper to taste. Simmer for 10–12 minutes, then stir in the olives. Serve with white rice.

What is turkey picadillo?

Picadillo is a savoury, minced-meat dish found in Cuban cooking and other Latin American cuisines. This version uses turkey in place of the more traditional meats, with a tomato-based sauce, aromatic vegetables and olives.

The sofrito of onion, green pepper, pimientos and garlic builds flavour quickly, while cooking wine, cumin and oregano make the sauce taste rounded and savoury.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 28g protein, 19g carbs, 3g fat.

The turkey supplies most of the protein, while the tomato sauce and vegetables contribute some carbohydrates; the recipe's olive oil is the main source of fat. Serve with a measured portion of white rice and add vegetables or salad to balance the plate.

Build the sofrito

Vegetables first: give the onion, green pepper and pimientos 2–3 minutes to soften before adding the garlic. This brief start lets them release their flavour without letting the garlic burn.

Garlic last: 30 seconds is enough to make it fragrant. Keep the pan moving if it begins to colour too quickly.

Brown the turkey gently

Break it up: separate the turkey into small pieces as it cooks so it mixes evenly with the vegetables and sauce. Cook until no longer pink, about 5 minutes.

Dark meat: the recipe specifies dark-meat turkey, which helps keep the mince savoury and tender as the sauce simmers.

Let the sauce simmer

Wine and tomato: stir these in with the cumin and oregano, then simmer over medium-low heat for 10–12 minutes. The sauce should become cohesive and coat the turkey rather than look watery.

Olives at the end: stir them in after simmering so their salty, tangy flavour stays distinct.

Season with care

Salt and pepper: start with the suggested 1/4 teaspoon, then taste and adjust. Spanish olives add saltiness, so check the finished dish before adding more.

Cumin and oregano: measure them into the sauce for even distribution, then let the simmering time bring their flavours together.

Serve with rice

White rice is the suggested accompaniment and catches the tomato sauce well. Spoon the picadillo over freshly cooked rice, or serve it alongside.

For a fuller plate, add a simple green salad or steamed vegetables; their freshness balances the rich, savoury sauce.

Recipe notes & tips

• Dice the onion, green pepper and pimientos before heating the pan so the sofrito cooks evenly.
• Use a large frying pan so the turkey can cook in an even layer as you break it apart.
• Keep the heat at medium-low once the turkey is cooked to prevent the sauce catching.
• Taste before adding extra salt because the olives bring their own saltiness.
• Halve the olives before cooking so they distribute through the picadillo.

Variations

• Add raisins: stir in a small handful during the simmer for a sweet contrast.
• Bring the heat: add a pinch of chilli flakes with the cumin and oregano.
• Use green olives: swap them for the Spanish olives for a different briny flavour.
• Add extra vegetables: fold in diced courgette during the sofrito stage and cook until softened.
• Serve differently: spoon the picadillo into baked potatoes instead of serving it with rice.

Common mistakes to avoid

• Burning the garlic: add it after the other vegetables and cook for just 30 seconds.
• Leaving large lumps: break the turkey apart as it cooks so it browns and mixes evenly.
• Simmering too fiercely: keep the heat at medium-low so the tomato sauce reduces without catching.
• Oversalting early: season cautiously, then taste again after adding the olives.
• Skipping the simmer: allow the full 10–12 minutes for the wine and tomato sauce to come together.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until piping hot in a pan over a low heat or in the microwave, adding a splash of water if the sauce has thickened.

Frequently asked questions