This was a great, healthy, easy one pot! Made a double batch.
I upped the cumin and added smoked paprika and oregano… first put them in heated oil so the spices would “bloom”, then added onion and doubled garlic to sauté before adding in the ground poultry.
I also added 2 bell peppers and upped the tomato paste to use the remainder of my can. Used a frozen bag of roasted street corn and subbed chicken broth for water (using better than bouillon). Used pickled jalapeños because I had leftovers from a different recipe, and because I was using a Dutch oven which retains heat, I turned off stove once I added zucchini. I like my veggies crisper and with the expected leftovers (doubled recipe), didn’t want mush for subsequent meals.
I served with feta on side for garnish along with remaining cilantro and lime wedges, and more pickled jalapeños.
I think it’ll likely taste even better tomorrow once all the flavors meld!
