Turkey Stew

Total time: 2 hours. Quantity: 4 persons.

Peruvian recipe for family gatherings or parties.

The turkey in stew or commonly known as turkey stew is a typical Peruvian dish characterized by its way of cooking and the reason for its cooking. Its preparation consists of macerating the turkey with chili peppers and spices; and then cooking it over low heat to serve it at family gatherings, parties and important dates (Father's Day or birthdays); its rich flavor comes from the cooking that occurs when it is cooked in firewood and the time of its maceration. Today it is recognized for being one of the most Creole dishes of Peru and one of the most traditional! 

Let's see how to prepare it!

Turkey Stew

Ingredients for Turkey stew.

• 1 kg of fresh turkey cut into medium-sized cuts.
• ½ kg (500 g) of cooked menestra caballero.
• 50 g of fresh red chili or ground aji panca chili.
• 50 g (50 oz) freshly ground garlic.
• Vegetable oil.
• Leaf onion cut into small strips.
• 3 head onions cut into small cubes (Brunoise cut).
• 1/8 branches of coriander chopped small (chifonada cut).
• Chicha de jora.
• Umami seasoning (in Peru called commercially as "umami seasoning".
• Cumin.
• Salt.

Procedure of the recipe.

1. On a large and comfortable platter, arrange the turkey prey and next to it, add the two types of onions, the chopped cilantro, and the chicha de jora (20-30 ml).
2. After the initial preparation, season with cumin, pepper and salt to taste. And begin to move from one side to the other until a consistency is formed.
3. Let stand for as long as available; but use one hour as initial preparation.
4. Now in a separate pot cook the stew and season it with salt to taste; or if you prefer you can buy cooked stew that is sold in the market (do not forget to use the hygienic recommendations).
5. If you are cooking the stew, turn it off when it is well cooked. And cover it.
6. Then over a large pot prepare a basic dressing by adding ¼ cup of vegetable oil and 2 tablespoons of ground garlic. And brown.
7. Add the fresh chili peppers and stir with a spoon from one side to the other. Stir-fry and add the marinated turkey meat. Move from one side to the other and cook over low heat. Do not forget to cover the pot.
8. Watch from time to time and add water when the stew dries. And finish when the meat has a golden color and its texture is dense (it is ready).
9. Serve with rice and menestra caballero. And enjoy with the family accompanied by a natural and tropical soft drink.

The turkey stew or commonly known as turkey stew is a typical Peruvian dish.

Note: When adding the chicha de jora to the turkey meat, keep in mind that we should only include a minimum amount because the more the quantity, the more the flavor begins to alter.

Video of the preparation in Spanish.