Sunday, August 16, 2009

Turkey with Chipotle Peppers

2 lb turkey tenderloins sliced into medallion sliced pieces
1 large spanish onion chopped
3 heaping tbsp garlic chopped
1 large red pepper chopped
1 can chipotle peppers chopped, including juices
1 1/2 cup dry vermouth
1 1/2 cup chicken stock
1 tbsp cumin
1 tbsp chili powder
1 tbsp sea salt.

In a pot, heat olive oil. Brown turkey until just done. Remove from heat. Saute the onion and garlic until translucent. Add the red pepper and the chipotle peppers. Add the juice from the chipotle peppers. Saute for about 5 - 7 minutes. Deglaze the bottom of the pan with the Vermouth. Add the chicken stock. Add back in the turkey and the spices, including the salt. Simmer for about ten minutes. If you want more juice, add more of the vermouth and chicken stock and adjust the spices. This was very tasty!!. Serve over rice and top with shredded cheddar cheese.

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