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Turkey Adobo with Potatoes and Peppers

  • Breast
  • Lunch
  • Dinner
  • Potluck
  • Entertaining
  • Everyday
  • 30 minutes to an hour

The potatoes in this easy one pot meal absorb all the flavour of the sauce and are a perfect match for the turkey.

Prep Time

15 minutes

Cook Time

30 minutes

Yield

6 servings

Print Recipe

Ingredients

  • 1 boneless skinless Ontario turkey breast (about 1 1/4 lb/600 g)
  • 1 tbsp (15 mL) canola oil
  • 1 small red onion, chopped
  • 6 garlic cloves, minced
  • 1/2 tsp (2.5 mL) hot pepper flakes
  • 1/3 cup (85 mL) sodium reduced tamari
  • 1/3 cup (85 mL) no salt added vegetable or turkey broth
  • 1/3 cup (85 mL) white vinegar
  • 3 tbsp (45 mL) lime juice
  • 1 tbsp (15 mL) liquid honey
  • 2 bay leaves
  • 1 lb (454 g) red mini potatoes, halved
  • 1 large red or orange bell pepper, chopped
  • 2 tbsp (30 mL) fresh parsley or cilantro, chopped

Instructions

  • Cut turkey breast into 1 1/2 inch (7 cm) chunks.
  • Heat oil in large deep saucepan over medium high heat and brown turkey chunks on both sides. Remove to a plate.
  • Reduce heat to medium; cook onion, garlic and hot pepper flakes, stirring for about 8 minutes or until softened and starting to become golden. Add tamari, broth, vinegar, lime juice, honey and bay leaves; bring to a boil.
  • Return browned turkey, potatoes and pepper to sauce. Reduce heat to simmer; cover and cook for about 20 minutes or until potatoes are tender and turkey is no longer pink inside. Remove bay leaves.
  • Sprinkle with parsley before serving.
  • Per serving: About 213 cal, 3 g total fat, 19 g carb, 2 g fibre, 25 g protein, 52 mg chol, 683 mg sodium. %RDI: iron: 9%, calcium 3%, vit A 8%, vit C 89%

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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