Turkey in pepper sauce with rice and twice-fried plantain
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 95 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Turkey boneless thigh, large chunks 800 g
- Piquillo peppers drained 250 g
- Garlic 3 cloves 9 g
- Rice dry 200 g
- Plantain green, peeled 250 g
- Chicken stock 350 ml stew and 450 ml rice 800 g
- White wine 125 ml 125 g
- Extra virgin olive oil 30 g stew and 20 g rice; consumed 50 g
- Extra virgin olive oil for deep-frying plantain; estimated absorption 40 g 400 g
- Cayenne pepper 0.2 g
- Fresh thyme 2 g
- Rosemary 1 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Season the turkey with salt and pepper. Brown in the open pressure cooker with 30 g oil for 8 minutes. Add two sliced garlic cloves and the chilli for one minute. Pour in the white wine and boil for 3 minutes, deglazing the base.
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Blend the peppers with 350 ml chicken stock and pour into the cooker. Add the thyme and rosemary. Respect the manufacturer’s liquid and fill limits; seal and cook for 20 minutes from reaching pressure. Release naturally. Check that the turkey is tender and reaches 70°C for 2 minutes; remove the chilli and herb stems.
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Lightly brown the final garlic clove in 20 g oil in a saucepan. Add the rice and remaining 450 ml stock. Cover and cook over low heat for 18 minutes or according to the packet; rest for 5 minutes.
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Cut the plantain into 2 cm slices. Heat the remaining 400 g oil to 160°C in a small deep frying pan, filling no more than halfway. Fry in batches for 4–5 minutes, drain and flatten each slice between baking paper to 5 mm. Fry again at 175°C for 2–3 minutes until crisp. Drain and season lightly. Serve the turkey with rice, plantain and parsley.
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