Turkey stew with peppers and olives and rice

Ingredients

For 1 serving

• Turkey legs160 g
• Bell peppers180 g
• Black olives6
• Tomato passata100 g
• Onion40 g
• White rice60 g
• Extra virgin olive oil8 g
• White wine50 ml
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: June – September

Method

1. Remove the skin from the turkey thighs and cut the meat into roughly 3 cm cubes. Peel the onion and slice it thinly; wash the peppers, remove the stalk, seeds and white pith and cut them into roughly 2 cm pieces.
2. Heat the oil in a casserole over medium heat and cook the onion for 3–4 minutes, until translucent; add the turkey and brown it for 5 minutes, until golden on all sides.
3. Deglaze with the white wine and let it bubble off for 1–2 minutes, then add the peppers, tomato passata, black olives, a pinch of salt and a grind of pepper. Cover and cook over low heat for 25 minutes, stirring now and then, until the meat is tender and the sauce has thickened; add a splash of water if it gets too dry.
4. Meanwhile bring a pan of water to the boil, salt it and cook the rice for 14 minutes, until al dente; drain.
5. Serve the stew next to the rice with a pinch of dried oregano.