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Southwestern Turkey in Chiles and Cream
Makes 6 (1-1/2-cup) servings
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Ingredients
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1
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can (about 15 ounces) corn, drained
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1
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can (4 ounces) diced mild green chiles, drained
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1
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boneless skinless turkey breast, cut into 1-inch pieces
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2
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tablespoons plus 2 teaspoons all-purpose flour, divided
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1
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tablespoon butter
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1/2
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cup chicken broth
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1
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clove garlic, minced
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1
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teaspoon salt
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1/2
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teaspoon paprika
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1/4
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teaspoon dried oregano
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1/4
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teaspoon black pepper
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1/2
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cup whipping cream
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2
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tablespoons chopped fresh cilantro
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3
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cups hot cooked rice or pasta
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Slow Cooker Directions
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1. Place corn and green chiles in slow cooker.
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2. Coat turkey pieces with 2 tablespoons flour. Melt butter in large nonstick skillet over medium heat. Add turkey pieces; brown on all sides. Transfer turkey to slow cooker. Add broth, garlic, salt, paprika, oregano and pepper. Cover; cook on LOW 2 hours or until turkey is tender and no longer pink in center.
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3. Combine cream and remaining 2 teaspoons flour in small bowl; stir until smooth. Pour mixture into slow cooker. Cover; cook on HIGH 10 minutes or until slightly thickened. Stir in cilantro. Serve over rice.
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© Publications International, Ltd.
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