Turkey Combo Rice with Pepper Sauce and Fluffy Basmati Rice
By Isabella Quinn
Prep
20 min
Cook
40 min
Total
60 min
Servings
4
Frying the seasoned turkey adds flavor to the turkey. Mixing the turkey and pepper sauce with rice adds flavor to the rice. The turkey and rice dish is a jollof and fried rice dish made with turkey, peppers, tomatoes, and rice.
Skinless turkey thighs are chopped and seasoned with garlic powder, onion powder, paprika, chili powder, chicken bouillon cube, and salt. Turkey skin and bones are used to quickly make turkey stock along with onions, carrots, garlic, ginger, and water. Rice is cooked in turkey stock and more water. Sauce is made from a mixture of blended red bell peppers, tomatoes, habanero peppers, and green peppers.
The pepper mixture should be fully cooked in the skillet before adding the turkey, it shouldn't taste raw and should begin to show some oil separating. The onion should be translucent and aromatic before adding the blended peppers. Avoid rushing the final stir-fry or mixing the rice roughly to prevent a mushy texture.
Serve hot rice with or without fried ripe plantain and coleslaw. The article states that the flavors settle further after storage and can be reheated in a microwave or on the stove.
Why we keep this one around
- Pre-frying the spiced turkey first helps ensure it has lightly golden edges that keep it distinct in the rice while it cooks.
- Leftover carcass and skin can be used to prepare turkey stock with carrots, garlic, and ginger to flavor the rice along with water.
- Cooking the pepper mixture to eliminate raw flavors enhances the tomato, habanero, and bell pepper mixture before combining it with the turkey and rice.
- Fluffing the cooked rice during stir-frying helps keep it from clumping. This keeps individual grains of rice from clumping when combined with the sautéed bell peppers and sauce.
- Mincing, but not finely, the tomatoes and peppers helps retain some texture in the sauce and provides additional variety and color to the cooked rice dish.
- Chopped fresh bell peppers added at the end of the cooking time will retain their bright color and texture. Tossing at the end of cooking will help mix all the ingredients.
Ingredients
- •2 turkey thighs
- •½ tsp garlic powder
- •½ tsp onion powder
- •½ tsp paprika
- •½ tsp chili pepper
- •1 chicken seasoning cube
- •½ tsp salt
- •turkey bones and skin (reserved from turkey thighs)
- •onion (a handful, chopped)
- •1 carrot (sliced)
- •2 cloves garlic (crushed)
- •½ ginger (thumb-sized piece)
- •1 chicken seasoning cube
- •½ tsp salt
- •3 cups water
- •½ onion
- •½ red bell pepper (chopped)
- •½ green bell pepper (chopped)
- •1 ½ red bell peppers
- •2 large tomatoes
- •1 habanero
- •3 cups rice (rinsed)
- •1 cup turkey broth
- •1 cup water
- •salt (pinch)
- •1 tbsp oil (for frying the turkey)
- •onion (for sautéing)
- •2 cloves garlic (minced)
- •½ tsp salt
- •1 chicken seasoning cube
- •1 tsp paprika
Instructions
- 1
Debone the turkey thighs and cut them into small, even pieces so they cook quickly and stay tender. Set the bones aside for the stock.
- 2
Season the turkey with garlic powder, onion powder, paprika, chili pepper, a chicken seasoning cube, and salt. Mix everything in well so the turkey is nicely coated, then cover and set it aside.
- 3
Place the reserved turkey bones and skin in a pot with chopped onion, sliced carrot, crushed garlic and ginger, a seasoning cube, salt, and water. Boil for about 15 minutes, making sure it does not dry out.
- 4
While the stock simmers, dice the onions and roughly blend the red bell peppers, tomatoes, habanero, and half a green pepper in a food processor. Set the pepper mix aside.
- 5
Strain the finished stock and keep the liquid.
- 6
Add the rinsed rice to a pot with 1 cup turkey stock, 1 cup water, and a pinch of salt. Bring to a boil and cook until soft, then fluff and set aside.
- 7
Heat oil in a pan and fry the seasoned turkey pieces until cooked through and slightly golden, working in batches if needed. Remove and set aside.
- 8
In the same pan, fry the chopped onions and minced garlic until fragrant and translucent. Add the blended pepper mix, salt, a seasoning cube, and paprika, then cook for 8 to 10 minutes, stirring occasionally, until the raw taste is gone.
- 9
Add the fried turkey pieces and chopped red and green bell peppers. Mix well and fry for 1 to 2 minutes.
- 10
Add the cooked rice and stir until well combined and heated through. Let it sit for a couple more minutes, stirring once more before taking it off the heat.
- 11
Serve hot on its own, with ripe fried plantain, chilled coleslaw, or both.
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