Escabeche

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
  • 3bay leaves
  • 2 tablespoons black peppercorns
  • ½ cup pimento-stuffed green olives
  • salt to taste
  • Directions

  • Step 1

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

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  • Step 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.

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