Braised Turkey Necks with Colorful Bell Peppers
Fall-off-the-bone turkey necks slow-cooked in a rich, garlicky broth with vibrant bell peppers and ripe tomatoes. This Brazilian-inspired comfort dish is deeply flavorful and perfect for spooning over steamed rice for a satisfying family meal.
🛒 Ingredients
10 servings
- 1 kg (2.2 lbs) turkey necks
- 2 large onions, sliced into rings
- 2 large tomatoes, seeded and diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- Fresh parsley and chives to taste
- 5 garlic cloves, crushed
- Salt to taste
- Black pepper to taste
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Directions
- 1
In a large pressure cooker, brown the turkey necks with crushed garlic, black pepper, and 1 sliced onion over medium-high heat.
- 2
Once the meat releases its juices, add 2 cups of water and seal the pressure cooker.
- 3
When pressure is reached, cook for 30 minutes over medium heat.
- 4
Open the pressure cooker with the heat still on and add the bell peppers, second onion, and diced tomatoes. Taste and adjust salt.
- 5
If the meat is already falling off the bone, cook uncovered until the broth reduces and thickens. If still firm, return to pressure for a few more minutes.
- 6
Finish with freshly chopped parsley and chives, then serve hot.
💡 Chef's Tip
Best served alongside white rice, egg farofa (toasted cassava flour with egg), and a simple green salad — the classic Brazilian trio. The thickened broth is the real star, so don't rush the final reduction.
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Same category — Poultry
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