Mexican Turkey Feijoada
Serves: 6
Preparation: 10 minutes
Cooking Time: 105 minutes
100% British turkey. The breast of turkey pre-cut for convenience and speed. Perfect for weekday meals. Low in fat and high in protein.
Ingredients
- 800g diced turkey breast
- olive oil
- 2 onions, chopped finely
- 150g chorizo, cubed
- 3 tbsp tomato puree
- 2 cloves of garlic, crushed
- 750ml chicken stock
- 2 tins of 400g kidney beans, drained
- salt and pepper
- 1 tbsp smoked paprika
Method
- In a large frying pan, heat a glug of olive oil, and sweat the onions for around 10 minutes until soft.
- Add the chorizo, and fry off for 5 minutes, until slightly crisp. Allow the fat from the chorizo to coat the onions and turn them orange.
- Add the garlic and turkey, and fry until the meat is golden.
- Pour in the rest of the ingredients, and bring to a boil. Reduce the heat to low, and let everything simmer for around 90 minutes, or until the liquid is reduced, and the sauce is thick.
- Serve with boiled rice and sour cream.
