Stewed turkey breasts
At last we can find markets turkey meat as usual, because until not long ago outside the Christmas period it was almost impossible to eat turkey. What was a pity, because it is a very healthy meat, easy to digest, as well as tasty and nutritious. Ideal for the whole family
It is a lean meat, with low content of cholesterol and fat, with the particularity that this fat is not intertwined, if not under the skin, that can be easily removed. The thigh is the fattest part and the breast is the least.
It offers high quality proteins, phosphorus, magnesium, potassium and selenium and vitamins, especially to highlight B3 or niacin.
If you have in mind to put yourself in physical form (Operation bikini in sight) eating in a healthy way, throw turkey meat in the shopping cart and look tipito;)
- 1 Kg of whole turkey breasts
- 3 cloves of garlic
- 1 onion
- green pepper
- red pepper
- 4 tablespoons of homemade fried tomato
- 4 artichokes
- 3 carrots
- 1 glass of white wine
- 1 spoon of paprika de la Vera (mixture of sweet and spicy)
- olive oil
We cut the breasts into cubes about the same size and season them.
In a quick pot or large saucepan, put a couple of tablespoons of olive oil and fry the breast cubes until they are well browned on all sides. We remove and reserve in a dish with absorbent paper.
In that same oil we fry the garlic cloves, the onion cut into small squares, the peppers cut into small squares and the sliced carrot . Salamos When the vegetables are well poached, add the fried tomato, stir well until it is integrated. Add the paprika de la Vera, sauté quickly and pour the glass of white wine. We boil it and add the turkey breast meat and the artichokes clean and cut in quarters.
We close the pot and count 10 minutes , over low heat, from which reach the second ring (or start to steam, depending on the pot). If to make them we have used a saucepan the cooking time will be more or less than 25 minutes.
We open the pot and let the stew settle until it's time to serve.
Sometimes, as I remember or not to soak a chorizo pepper, I add its pulp and I do not eat the red pepper.
If I do not have tomato fried home, I add a ripe tomato, grated or chopped without skin or seeds.
I like to give it a slightly spicy touch, so I add, in addition to the sweet paprika, a little of the spiciness; enough so that it remains with "spark" without actually stinging. But if you love the spicy touch, add a little more.
From one day to the next you are very rich, provided you have the precaution that the meat is covered with the liquid, so that it does not dry out.
It's better to stay short in the cooking time than to spend; it's done right away.
And finally, a very important tip for me: After handling the raw turkey, you have to wash your hands and utensils very well (knives, cutting board) I use detergent and a little trickle of bleach.