Feb

19

Sabroso Saturday: Green Bananas and Chicken Gizzards (Escabeche de Guineos y Mollejas)

by Migdalia

It’s Sabroso Saturday (Translation: Tasty Saturday)! The day when we share recipes that have helped us stretch our budget, our imagination and our taste buds, without sacrificing our health!

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I first fell in love with Escabeche de Guineos y Mollejas (Spanish Style Green Bananas & Chicken Gizzards) when I was pregnant with my youngest son Andrew. During that time I was on bed rest, so family and friends would come over and cook for us.

One day my best friend, Milly, brought over a pan of green bananas and gizzards. I have to admit I wouldn’t have tasted them if I wasn’t famished. Thankfully, I was because they were delicious!

After the birth of my son, I attempted to make the dish a few times but I have to tell you uncooked chicken gizzards look so unappetizing to me that I cannot eat the dish when I prepare it. Strangely enough, when others cook it I will gobble it up but if I have to touch uncooked gizzards, it gives me the hibbie jibbies.  I know that’s crazy but it’s true!

So although I won’t eat my own, I am passing along Milly’s recipe for your eating pleasure.

¡Buen provecho!

Green Bananas and Chicken Gizzards (Escabeche de guineos y mollejas)

Chicken gizzardsIngredients

  • Green bananas - about 5 pounds
  • Chicken gizzards - about 2 pounds
  • 1 large onion
  • 1 head of garlic or garlic paste
  • 2 bay leaves
  • 1/2 cup olive oil
  • salt and pepper (to taste)

 

Preparation

NOTE: You can clean the gizzards before or after boiling. Milly states its easier to clean after since they are softer.

Gizzards

  1. Boil the gizzards till tender (Approximately 2 hours) in a large pot of water.
  2. Once tender, clean the gizzards by removing the greenish yellow hard stuff. As noted above, this can be done before or after boiling.
  3. Once cooked and cleaned, cut gizzard into small pieces.

Green Bananas

  1. Peel the green bananas and boil them in a separate pot for about 15-20 minutes. Keep an eye on the bananas to avoid overcooking.
    • NOTE: If you are able to stick a knife through the bananas and they do not fall apart they are done. If, however, they fall apart they are overdone and may turn to mush.
  2. Once done, cut the bananas into 1/2 inch pieces.

Seasoning

  1. If using garlic cloves, smash the cloves into paste. If using garlic paste, you do not need to do anything to them.
  2. Cut the onion into thin slices.
  3. In a bowl mix the garlic paste, sliced onions, bay leaves, and oil. Set aside.
  4. Mix the gizzards, green bananas and seasoned paste together in a large bowl.
  5. Add salt and pepper to taste.
  6. Let cool before serving.

TIP: This dish can be prepared a day in advance. Advance preparation also allows the flavor to soak in, giving it a richer taste the day after.

Happy Sabroso Saturday!

Photo Credit: G Wiv on LTHForum.com

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Do you have a Sabroso Saturday recipe you would like to share?  It’s easy!

If you are a blogger,  you can share a sabroso/tasty recipe you have posted this week on your blog by adding a DIRECT  link to it below.

If you do not blog but have a Latinalicious recipe that you would like to share, shoot me an e-mail at MsLatina (AT) latinaonamission.com with “Sabroso Saturday” in the Subject line. If I am able to make it at home and my family enjoys it, I will feature it!   

Readers can view linked-up recipes by clicking on their names below.

Enjoy & have a healthy Sabroso Saturday!

Share and Enjoy. Go ahead, you know you want to.

    About the Author

    Migdalia Rivera, also known as Ms. Latina in social media, is a single Latina mother of a teen, tween and two Australian Shepherds. When not chasing after her energetic bunch, she connects influential bloggers with brands and PR agencies via her blogger network, Stiletto Media. Migdalia gets her glam on as a Glambassador. She also knows that beauty begins on the inside; as a result, she promotes heart health as a Go Red for Women and Go Red Por Tu Corazon Spokesperson, the Spanish version of Go Red.

    { 8 comments… read them below or add one }

    1 Brenda February 19, 2011 at 1:11 pm

    Hay que probar estas mollejas! Se ven buenas!
    Brenda recently posted..Receta de Asado de Puerco

    2 Carolyn G February 19, 2011 at 1:12 pm

    All I can say is that this recipe looks interesting.
    Carolyn G recently posted..Random WillynIllyness Cooking Presents- Egg Salad

    3 Gabrielle Morel February 19, 2011 at 3:51 pm

    I posted my own link on your Wordless Wednesday post by accident. Oh computers. -_-

    This looks very good! I’ve never eaten Chicken gizzards before because they also give me the hibbie jibbies. My mother in law does however, and I’m sure she’d love this recipe. :) Thanks.
    Gabrielle Morel recently posted..Recipe- Baked Chicken Cutlets

    4 Antonia Blanca February 19, 2011 at 6:19 pm

    Ay, mama, I love guineos. This sounds fantastic. My recipe today took forever because I ventured into the world of v-logging. LOL!!! Just uploading the video to Youtube took 3 1/2 hours. Anyway, can’t wait to try this. Looks sooooooo yummy!!! XOXO
    Antonia Blanca recently posted..Sabroso Saturdays- Sofrito via Vlog

    5 Mariana @ The Domestic Buzz February 22, 2011 at 6:11 pm

    I’m with you… I often can’t eat what I cook because it grosses me out LOL! Like Caro says… this sounds interesting ;)
    Mariana @ The Domestic Buzz recently posted..Baked Brie … an elegant appetizer!

    6 Tonia - @TheChattyMomma February 26, 2011 at 1:32 pm

    I have never tried gizzards. I have always been nervous about trying new things. The recipe does look good though.
    Tonia – @TheChattyMomma recently posted..Its Snack Time – Chocolate Covered Strawberries

    7 Amy March 5, 2011 at 11:08 pm

    I actually tried these and although I was hesitant at first, it was great!

    8 Kirsten September 21, 2011 at 6:15 pm

    Tried the recipe & I LOVE it! Thank u so much! :)

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