Picadillo a Mi Estilo

1 small box of raisins
Half a jar of small diced green olives
Half a white onion diced, chopped or sliced
1 Whole red bell pepper
1 lb Ground lean turkey or lean ground beef (I'll be using ground turkey)
1 8 oz can of tomato sauce
Maggi caldo de pollo
Badia complete seasoning
Kirby Mojo criollo Spanish barbecue sauce
McCormick black pepper grinder
1 packet of Sazon Goya con azafran
Extra virgin olive oil

In a large bowl place the turkey and season with 1 teaspoon of maggi, 2 teaspoon of complete seasoning, 1 teaspoon of black pepper, half a packet of Sazon Goya, and 1/4 cup of mojo with gloves mix well and let sit in the fridge until ready to add to the skillet. Note: Saturating the ground tu
rkey with mojo sauce makes it moist and slows the meat from losing moisture too quickly while cooking. This is important because it avoids clumping unless you like big chunks of meat. 

Place a large skillet over medium heat adding 1 Tsp of extra olive oil lightly coat the entire skillet. Add the olives and the raisins measure 1/3 of the green olive liquid and add to the skillet. Once the liquid evaporates at the onions and red bell peppers season with 2 teaspoon of complete seasoning, 1 teaspoon of black pepper, 1 teaspoon of maggi, and 4 teaspoon of mojo mix well and let the onions caramelized. Note: You can sweat the onions by adding 2 teaspoon of water lower the temperature and cover until the liquid evaporates. Now add the ground turkey to the skillet and mix all the ingredients stirring constantly to avoid the ground turkey from clumping. Once the ground turkey has browned add the can of tomato sauce and mix. Taste for flavor if it needs salt add 1 teaspoon of the seasonings. Note: I like my Picadillo to have a tartness taste so I add a pinch of white vinegar or add more of the green olive liquid.
Serve over rice with red or black beans and maduros or ensalada. Enjoy.