Southwestern Turkey in Chiles and Cream the Editors of Publications International, Ltd.
Makes 6 (1-1/2-cup) servings
|1||can (about 15 ounces) corn, drained|
|1||can (4 ounces) diced mild green chiles, drained|
|1||boneless skinless turkey breast, cut into 1-inch pieces|
|2||tablespoons plus 2 teaspoons all-purpose flour, divided|
|1/2||cup chicken broth|
|1||clove garlic, minced|
|1/4||teaspoon dried oregano|
|1/4||teaspoon black pepper|
|1/2||cup whipping cream|
|2||tablespoons chopped fresh cilantro|
|3||cups hot cooked rice or pasta|
- Place corn and green chiles in slow cooker.
- 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.
- 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.
Check out more recipes for Southwestern