Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
  • 1 cup chicken broth (low sodium)
  • 1/2 cup frozen peas
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add ground turkey to the skillet and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain off any excess grease.
  3. Stir in smoked paprika, thyme, and cayenne pepper (if using). Cook for 1 minute to bloom the spices.
  4. Add diced potatoes and chicken broth to the skillet. Bring to a simmer, then reduce heat and cover. Cook until potatoes are tender, about 15-20 minutes.
  5. Stir in frozen peas and cook until heated through, about 2 minutes.
  6. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.