Turkey is a meat with few calories given its little fat content, since its main component is water. It also has a high protein content with the essential amino acids that our body needs. In addition, it is a satiating meat, so it is ideal for low fat diets, as long as we remove the skin. One of the tastiest parts of the turkey is the thighs and there are many ways of cooking them, as in rice or stews. In this last way it is how we are going to cook them in this recipe, so, in recipes, we will explain in detail how to make peacock thighs with a lot of flavor, lets go to it!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make stewed turkey thighs: |
| 1 onion 2 leek 2 carries 1 tomato 4 backs from turkey 4 tablespoons of olive oil 100 milliliters of water (1/2 glass) 100 milliliters of white wine (1/2 glass) 1 pinch from salt 1 pinch of freshly ground black pepper para the chopped :: 1 clove of garlic 1 roasted red pepper strip 1 branch of fresh parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make stewed turkey thighs:
1. Prepare the vegetables to start the peak thigh recipe. Peel the onion and lib it, wash the leeks and cut them in fine slices, peel the carrots with a vegetable peel and wear them with a sharp knife longitudinally, then cut them into slices. Finally, peel the tomato and roll it up or crush it. Reserve everything.
2. Salpimiento turkey thighs to taste. Put the four tablespoons of olive oil in a wide pot. Once hot, add turkey thighs and dorage over high heat for a few minutes to make all sides, but only on the outside.
3. Remove turkey thighs and reserve them on a plate. Lower the fire and add the chopped onion and sauce it in the same pan.
4. incorporates chopped carrots and crushed tomato and continues to cook.
5. Add turkey thighs, lower the fire even more, cover the pot with a cover and let it cook for 10 minutes.
6. Past 10 minutes, uncover the pot and add the water, cover it again with the lid and let it cook 15 more minutes over low heat so that the thighs of turkey stews are being made.
7. To enrich the broth, you can make a chopped, although it is optional, since it will also be very rich without it. To make the chopped, peel the garlic and chop it, put it in a mortar and add a strip or two roast red pepper (we have used retail pepper) and some leaves of parsley and machaca in the mortar.
8. Add the mince if you have decided to do it, incorporate the white wine and the slices of leek and cover the pot with the cover. Let cook over 20 minutes more or up to 30 minutes if the thighs are very large. In total, the cooking time will be 55 minutes at 1 hour.
9. APART THE POVOS OF FIRE SHOES AND LEAVE THE PREPARATION TO LEAVE THE FLAVORS. When serving, if it has cooled, heated again to the fire and serves right away. I hope you liked the recipe and I invite you to visit my blog target = _blank re = NOFOLW class = outboundcakes for you.
