Mexican Turkey
 
1/4 cup  cornmeal
1 tsp  salt
1/4 tsp  pepper
1 lb.  skinless, boneless turkey or
  chicken
2 Tbsp  vegetable oil
1/2 cup  onion and green pepper
1   garlic clove, minced
2 tsp  chili powder
1/2 tsp  ground cumin
1/2 cup  chicken broth
1   14 oz.) can tomatoes, undrained
1/2 cup  black olives, sliced
 
Cut turkey in large chunks. Dredge in cornmeal, salt and pepper mixture. 
Brown in oil over moderate heat. Remove turkey, reduce heat and cook onion, 
peppers, garlic, chili powder and cumin until softened; add broth and 
tomatoes. Cover and simmer 20 minutes. Add turkey, cover and simmer 25 
minutes until tender. Add olives, cook 5 more minutes. Serve with rice. 
Makes 4 servings. 
 
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(ID: 80013) Mirror: rec.food.recipes: Thu, Nov 28, 2002


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