Mexican Turkey
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| |
| 1/4 cup | cornmeal |
| 1 tsp | salt |
| 1/4 tsp | pepper |
| 1 lb. | skinless, boneless turkey or |
| | chicken |
| 2 Tbsp | vegetable oil |
| 1/2 cup | onion and green pepper |
| 1 | garlic clove, minced |
| 2 tsp | chili powder |
| 1/2 tsp | ground cumin |
| 1/2 cup | chicken broth |
| 1 | 14 oz.) can tomatoes, undrained |
| 1/2 cup | black olives, sliced |
| |
| Cut turkey in large chunks. Dredge in cornmeal, salt and pepper mixture. |
| Brown in oil over moderate heat. Remove turkey, reduce heat and cook onion, |
| peppers, garlic, chili powder and cumin until softened; add broth and |
| tomatoes. Cover and simmer 20 minutes. Add turkey, cover and simmer 25 |
| minutes until tender. Add olives, cook 5 more minutes. Serve with rice. |
| Makes 4 servings. |
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| (ID: 80013) Mirror: rec.food.recipes: Thu, Nov 28, 2002 |