1 1/2 pounds boneless
turkey breast
1 teaspoon paprika
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 cup chopped celery
1/2 cup sliced mushrooms
1 (15-ounce) can whole tomatoes
1 cup chicken broth
1 cup peeled and chopped potato
1 cup frozen peas
1 tablespoon dried parsley
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
On a clean suface cut
turkey into bite sized pieces.
In a large skillet, combine
the turkey, paprika, and oil; cook over medium heat, stirring
constantly, for about 5 minutes or until browned. Remove the
turkey and set aside. Add in skillet, chopped onion, chopped
green bell pepper, chopped garlic cloves, chopped celery, and
sliced mushrooms. Cook, over medium heat, stirring constantly,
for about 4 minutes. Add canned whole tomatoes, chicken broth,
chopped potatoes, frozen peas, parsley, pepper, oregano, and
thyme; mix well. Add the reserved turkey and cook, covered, over
low heat for about 40 minutes or until tender.
