Tomato, roasted pepper and turkey stew

Ingredients

• 1500 g country-raised turkey thighs and breast
• 1000 ml water for cooking the meat
• 1 1/2 teaspoons salt
• 10 minutes for roasting the peppers
• 1000 ml water for blanching the tomatoes
• 4 large yellow onions (800 g)
• 1 medium carrot (100 g)
• 3 Kapia peppers
• 1 yellow bell pepper
• 5 tomatoes
• 2 heads of garlic
• 1/2 teaspoon ground pepper
• 1 teaspoon thyme
• 1 teaspoon oregano
• 3 bay leaves
• 120 ml rice
• 1 teaspoon sugar
• 15 g fresh parsley

Preparation

1. Pat the meat dry with paper towels and cut it into portions. Put it in the multicooker with 1000 ml water and 1/2 teaspoon salt. Select FRY for 10 minutes and skim off the foam when the water starts to boil. 2. Select STEW for 1 hour and 30 minutes, close the lid and press START. Check the meat now and then; when a fork slides into it easily, add the onion and carrot. 3. Roast the peppers on the grill over the flame for 10 minutes, turning them until the skin blackens and blisters in places. Peel them under cold running water and save the juices they release. 4. Bring 1000 ml water to a boil with 1/4 teaspoon salt. Plunge the tomatoes into the boiling water for 3 minutes, then take them out into a sieve and leave them to cool for 10 minutes. Peel and slice them. 5. Peel and wash the onion, carrot and garlic. Cut the onion into thin strips and the carrot into rounds. Mash the garlic with 1/4 teaspoon salt and the pepper. 6. 10 minutes after adding the onion and carrot, cut the peppers into larger pieces and add them to the pot with their juices. Add the thyme, oregano, bay leaves and remaining salt. 7. Cook for 10 minutes, then add the sliced tomatoes. After 15 minutes, add the garlic and the rice if the stew is too watery. If the tomatoes are tart, add the sugar. Stir gently, close the lid and let the rice cook for 15 minutes, until tender. 8. At the end, sprinkle over the chopped parsley and stir gently.