Ingredients
Scale
- Turkey thighs
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Paprika
- ½ teaspoon Chili pepper
- 1 Chicken seasoning cube
- ½ teaspoon Salt
- Turkey bones and skin
- A handful of chopped onion
- 1 Carrot (sliced)
- 2 cloves Garlic
- Half a thumb-sized piece of ginger
- 1 Chicken seasoning cube
- ½ teaspoon Salt
- 3 cups Water
- ½ Onion
- ½ Red bell pepper
- ½ Green bell pepper
- 1½ Red bell peppers
- 2 Large tomatoes
- 1 Habanero
- 3 cups Rice
- 1 cup Turkey broth
- 1 cup Water
- Pinch of salt
- 1 tablespoon Oil (for frying the turkey)
- Onion (for sautéing)
- 2 cloves Garlic (minced)
Instructions
- Debone and chop turkey thighs into small pieces. Season with garlic powder, onion powder, paprika, chili pepper, chicken seasoning cube, and salt.
- In a large pot, combine reserved turkey bones and skin with chopped onion, sliced carrot, crushed garlic, ginger, seasoning cube, salt, and water to create the stock. Boil for about 15 minutes.
- Blend diced onions and red bell peppers with tomatoes and habanero until smooth.
- Strain the turkey stock into a new pot. Rinse rice and add to the pot along with one cup of turkey stock, one cup of water, and a pinch of salt. Bring to a boil until cooked through.
- Heat oil in a frying pan over medium heat and fry seasoned turkey pieces until golden brown.
- In the same pan, sauté chopped onions and minced garlic until fragrant; add blended vegetable mix and seasonings.
- Combine fried turkey pieces with sautéed vegetables and cooked rice; let sit for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Frying
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 100mg