Costa Rican Turkey With Rice
|Turkey breast halves||2 1⁄2 Pound (1 Half, 2 To 2 1/2 Pound)|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Canned diced green chiles||7 Ounce (1 Large Can)|
|Tomatoes||2 Medium, peeled, seeded, and chopped|
|Drained capers||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Dry oregano||1⁄2 Teaspoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Short grain white rice||1 1⁄4 Cup (20 tbs)|
|Cilantro leaves||1⁄4 Cup (4 tbs) (Lightly Packed)|
Rinse turkey, pat dry, and place in a 4-quart or larger electric slow cooker.
Distribute onion, garlic, chiles, and tomatoes over and around turkey.
Sprinkle with capers, cumin, and oregano; pour in broth.
Cover and cook at low setting until meat in thickest part is very tender when pierced (8 to 10 hours).
Carefully lift out turkey and let stand until cool enough to handle.
Meanwhile, skim and discard fat from cooking liquid; then stir in rice.
Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).
Remove and discard skin and bones from turkey; cut or tear meat into bite-size pieces.
Stir turkey and cilantro into rice mixture; cover and cook until heated through (about 10 more minutes).
Season to taste with salt.