This has become a favorite way for us to use up left-over turkey after the holidays – nice and spicy and smoky. You can either use the sauce from a can of chipotle peppers in adobo sauce, or just a can of the sauce (I found it labelled as ‘chipotle salsa’).
Leftover Turkey with Potatoes, Paprika, and Adobo Sauce
10-12 oz turkey (dark and/or light meat), cut into 1/2 inch pieces
16 oz new potatoes, cut into 1/2 inch cubes
1 red, orange or yellow bell pepper, chopped
1/2 yellow or white onion, chopped
3-6 garlic cloves, minced
2 tsp smoked olive oil
3/4 c chicken stock
2-4 T adobo sauce (you can add a minced chile too, if you really like it hot)
1-3 tsp hot smoked paprika
1-2 tsp Mexican oregano
salt and pepper to taste
Cook the potatoes, drain, and set aside. (I steamed them in the microwave for 4-5 minutes. You could also cook them in boiling water for about the same amount of time). Heat the olive oil in a skillet over medium heat, then sauté the pepper and shallots for several minutes, until fairly tender. Add the garlic and saute for another minute. Add the chicken stock, turkey, potatoes, 2 tablespoons of the adobo sauce, 1 tsp of the paprika, and 1 tsp of the oregano. Stir well, then taste, adding extra adobo sauce, paprika and oregano as desired, as well as salt and pepper to taste. Turn the heat up to medium high, and cook, stirring, until the broth reduces, becoming more of a coating than a sauce.