Ingredients
- 1 pound ground turkey
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth (or water)
- Fresh parsley, chopped (optional for garnish)
Feel free to experiment with substitutions based on what you have at home. Ground chicken or beef can replace turkey, and if you’re out of fresh garlic, garlic powder works in a pinch. This flexibility is part of what makes cooking at home so enjoyable and less of a chore.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.
- Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until it’s browned and cooked through, about 5-7 minutes. This step always reminds me of watching my abuela effortlessly handle multiple pans at once, her movements a dance of culinary grace.
- Stir in the diced potatoes, bell pepper, paprika, cumin, salt, and pepper. Cook for another 5 minutes, allowing the spices to coat the ingredients beautifully.
- Pour in the chicken broth, cover the skillet, and let it simmer for about 15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Once the potatoes are done, uncover the skillet and increase the heat slightly to allow any excess liquid to evaporate, about 3-5 minutes. This step is key to achieving that perfect, slightly crispy texture on the potatoes.
- Garnish with fresh parsley if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International