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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A spicy dish that will fill your stomach and touch every taste bud. Made of very simple ingredients and easy to make. It will become a favorite. Serve over hot cooked jasmine rice. Ingredients:
3 smoked turkey legs, cut into 1-inch thick pieces |
4 chicken bouillon cubes |
4 red bell peppers - cored, seeded, and cut into chunks |
6 tomatoes, cut into chunks |
1 onion, cut into chunks |
4 habanero peppers, seeded and chopped (wear gloves) |
1 tablespoon minced garlic |
2 tablespoons tomato paste |
1 cup vegetable oil |
salt to taste |
Directions:
1. Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.
2. Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
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