The Mixed Stew altered this Epicurious.com recipe, turning it into a one pot meal. Annatto, mint, and tomatoes enhance the braised turkey breast in this dish. Also, turkey breast is one of the healthier cuts of poultry, which is a plus in our book. Here is our rendition:
What you will need:
1 frying pan with lid
1 wooden spoon
1 medium-sized bowl
1 1/2 cups water at room temperature
1 medium-sized bowl
2-3 lbs turkey breast
1 yellow onion, diced
2 tomatoes, chopped
3 garlic cloves, chopped
1 tablespoon annatto powder
6 (scant) loosely packed stemmed dried chiles de árbol
8 fresh mint leaves, chopped
1 cup hot water
1 small bowl
Salt and Pepper to taste
Cooking and Directions:
Place turkey breasts in small bowl with olive oil, garlic, onion, annatto powder, with salt and pepper. Mix well. Allow turkey breast to marinade for at least 1 hour. Next, place 6 chiles in bowl with hot water. Let peppers soak for 30 minutes to rehydrate. Drain soaked chiles and chop. Set aside. Heat frying pan on medium-high heat. Place annatto-seasoned turkey breast, onion, and garlic in pan. Let onion turn translucent while stirring to prevent garlic from burning. Grill and brown turkey on all sides. Add tomatoes, room-temperature water, and chiles. Lower heat to medium-low and cover. Let everything slowly simmer for 35-40 minutes. Finally, sprinkle with fresh mint leaves.
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