Tomato-Braised Turkey Stew with Guatemalan Chilies

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty turkey stew simmered in a rich tomato base infused with Guatemalan chilies and traditional spices, delivering a warm and vibrant flavor. This Latin American-inspired chicken recipe, ready in about 80 minutes, pairs turkey thighs, bone-in and skin-on, vegetable oil, white onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds turkey thighs, bone-in and skin-on
• 2 tablespoons vegetable oil
• 1 medium (about 150 grams) white onion, diced
• 4 garlic cloves, minced
• 3 medium (about 400 grams) ripe tomatoes, chopped
• 3 pieces Guatemalan dried chilies (or guajillo chilies), stemmed and seeded
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Pat dry 1.5 pounds of turkey thighs, then brown them, skin-side down, for 5-6 minutes until golden and crisp, then flip and cook 3 more minutes; remove and set aside.
2. Step 2: Lower heat to medium; add 1 diced medium white onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until softened and fragrant.
3. Step 3: Meanwhile, soak 3 Guatemalan dried chilies in hot water for 15 minutes, then puree them with 3 chopped medium ripe tomatoes until smooth.
4. Step 4: Pour the chili-tomato purée into the pot with the onion and garlic, add 1 teaspoon ground cumin and 1 teaspoon ground coriander, and cook for 8 minutes stirring occasionally until the sauce thickens and deepens in color.
5. Step 5: Return the browned turkey thighs to the pot and add 3 cups chicken broth, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes until the turkey is tender.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to add brightness and fresh aroma.