Ingredients
Scale
- 2 turkey thighs
- 3 cups rice
- 1 onion
- 1½ red bell peppers
- 2 large tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon chili pepper
- 1 chicken seasoning cube
- ½ teaspoon salt
- Turkey bones and skin
- A handful of chopped onion
- 1 carrot (sliced)
- 2 cloves garlic
- Half a thumb-sized piece of ginger
- 3 cups water
- ½ green bell pepper
- 1 habanero
- 1 cup turkey broth
- 1 cup water
- Pinch of salt
- 1 tablespoon oil (for frying the turkey)
Instructions
- Debone and chop turkey thighs into small pieces. Season with garlic powder, onion powder, paprika, chili pepper, chicken seasoning cube, and salt.
- In a large pot, combine reserved turkey bones with chopped onion, sliced carrot, crushed garlic, ginger, seasoning cube, salt, and water. Bring to boil and simmer for about 15 minutes.
- Blend half the green pepper with diced onions, red bell peppers, tomatoes, and habanero until roughly combined.
- Strain the turkey stock and cook rinsed rice in a pot with one cup of stock and one cup of water until fluffy.
- Fry seasoned turkey pieces in oil until golden brown; remove from heat.
- Sauté chopped onions and minced garlic in the same pan until fragrant. Add blended vegetable mixture along with spices; cook for 8–10 minutes.
- Combine fried turkey pieces with sautéed vegetables and cooked rice; stir well before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg