Escabeche recipe

All Recipes Side Dish Vegetables Onion

Ingredients

2 pounds chicken gizzards
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 ½ cups white wine vinegar
1 cup corn oil
3 bay leaves
2 tablespoons black peppercorns
½ cup pimento-stuffed green olives
salt to taste

Nutrition Info

753.2 calories
carbohydrate: 12.3 g
cholesterol: 472.4 mg
fat: 61.8 g
fiber: 2.6 g
protein: 41.3 g
saturatedFat: 8.5 g
servingSize: -
sodium: 665.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.

  2. While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

Recipe Yield

4 servings

Recipe Note

This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.

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