Ingredients

For the Turkey

• 2 turkey thighs

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ½ teaspoon chili pepper

• 1 chicken seasoning cube

• ½ teaspoon salt

For the Turkey Stock

• Turkey bones and skin

• Handful chopped onion

• 1 carrot, sliced

• 2 garlic cloves

• ½ thumb‑sized ginger

• 1 chicken seasoning cube

• ½ teaspoon salt

• 3 cups water

Vegetables

• ½ onion

• ½ red bell pepper

• ½ green bell pepper

Pepper Mix

• 1½ red bell peppers

• 2 large tomatoes

• 1 habanero

For the Rice

• 3 cups rice

• 1 cup turkey broth

• 1 cup water

• Pinch of salt

To Bring Everything Together

• 1 tablespoon oil (for frying turkey)

• Onion (for sautéing)

• 2 garlic cloves, minced

• Pepper mix (from above), seasoned with:

  • ½ teaspoon salt

  • 1 chicken seasoning cube

  • 1 teaspoon paprika

Direction

Prep the Turkey

1. Debone turkey thighs and cut into small, even pieces.

2. Season with garlic powder, onion powder, paprika, chili pepper, seasoning cube, and salt.

3. Mix well, cover, and set aside.

Make the Turkey Stock

1. Add turkey bones and skin to a pot.

2. Add chopped onion, carrot, garlic, ginger, seasoning cube, salt, and water.

3. Boil 15 minutes, ensuring it doesn’t dry out.

4. Strain and reserve the stock.

Prep the Pepper Mix

1. Dice onions.

2. Roughly blend red bell peppers, tomatoes, habanero, and half a green pepper.

3. Keep it chunky — set aside.

Cook the Rice

1. Rinse rice thoroughly.

2. Add rice, turkey stock, water, and salt to a pot.

3. Cook until soft.

4. Fluff and set aside.

Fry the Turkey

1. Heat oil in a pan.

2. Fry seasoned turkey pieces until cooked through and lightly golden.

3. Remove and set aside.

Build the Base

1. In the same pan, sauté chopped onions and minced garlic until fragrant.

2. Add blended pepper mix.

3. Season with salt, seasoning cube, and paprika.

4. Cook 8–10 minutes, stirring occasionally.

Bring Everything Together

1. Add fried turkey pieces, chopped red and green bell peppers.

2. Stir‑fry briefly.

3. Add cooked rice and mix until well combined.

4. Let it heat through for a couple of minutes.

5. Serve hot — with fried plantain, chilled coleslaw, or both.