Ingredients
1/4
cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds ground turkey
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup sliced drained pimiento-stuffed green olives
1/4 cup tomato paste
1 1/2 tsp red wine vinegar
1 tsp chili powder
1/4 tsp cayenne pepper
Directions
1.
Heat oil in large pot over medium-high heat.
Add the onion, garlic, and bay leaves.
Fry for 5 minutes until onion is soft.
Add the turkey; fry until cooked, breaking up with your wooden spoon, should take about 7 minutes.
Add the rest of the ingredients.
Simmer until mixture thickens, about 8 minutes (stir occasionally to prevent burning).
Season to taste with salt and pepper.
Throw out the bay leaves.
Serve picadillo over warm white rice.
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