Chili Pepper Infused Turkey Leg Stew

Ingredients:

• 2 turkey legs (bone-in)

• Salt and pepper, to taste

• 2 tablespoons flour (for coating turkey legs)

• 2 tablespoons olive oil

• 1 onion (chopped)

• 3 garlic cloves (minced)

• 2 carrots (sliced)

• 2 celery stalks (sliced)

• 4 cups chicken broth

• 1 cup canned whole tomatoes

• 2–3 chili peppers (such as Anaheim or Pasilla, seeded and coarsely chopped)

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1 bay leaf

• Optional: juice of a lime

Instructions:

1. Prepare the Turkey Legs
   Season the turkey legs with salt and pepper, then coat them lightly in flour.

2. Brown the Turkey Legs
   In a large pot, heat the olive oil over medium heat. Add the turkey legs and sear them until golden brown on all sides, then set aside.

3. Sauté the Vegetables
   In the same pot, add the onion, garlic, carrots, and celery, cooking until fragrant.

4. Add Broth and Spices
   Add the chicken broth, whole tomatoes, chili peppers, cumin, oregano, and bay leaf to the pot. Return the turkey legs to the pot, cover, and simmer on low heat for 1–1½ hours until the turkey is tender and the meat easily falls off the bone.

5. Finish and Season
   Adjust salt and pepper to taste, and if desired, add a splash of lime juice for a touch of brightness.

6. Serve
   Serve hot with rice, tortillas, or bread, and garnish with additional chopped chili peppers if desired.

This stew offers a warming depth of flavor with the subtle heat and smokiness of the chili peppers, enhancing the turkey’s richness.