Perfect for leftover Thanksgiving turkey, this Brazilian stew spices things up with garlic, ginger and jalapeño pepper.
1 tbsp vegetable oil
1 cup diced yellow onion
1/2 cup diced green bell pepper
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp fresh jalapeño, minced
3 1/2 cups (1 28-ounce can) diced tomatoes
12 oz lager beer
3/4 cup peanut, ground fine in a food processor (or peanut flour if you have on hand)
1 cup light coconut milk
2 1/2 cups cooked turkey, skin removed, chopped
ground black pepper
3 tbsp minced parsley
3 tbsp minced cilantro
1 lime, zest and juice
In a large Dutch oven or stockpot, heat oil over medium-high heat. Add onion and bell pepper and sauté for 5 minutes. Add the garlic, ginger and jalapeño and sauté another few minutes. Stir in the diced tomatoes, beer and a pinch of salt and bring to a boil. Cover pot, reduce heat to a simmer and cook for 15 minutes, stirring occasionally. Add the ground peanuts, coconut milk and turkey. Stir and simmer, uncovered, for another 5-10 minutes. Add salt and pepper to taste and stir in the parsley, cilantro and lime zest and juice.
Serving suggestion: Enjoy this Brazilian-inspired dish as soup or stew, served with rice; shrimp and chicken are used in the classic versions.
Yield: 4 servings