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!
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.
Green Bananas and Chicken Gizzards (Escabeche de guineos y mollejas)
- 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)
NOTE: You can clean the gizzards before or after boiling. Milly states its easier to clean after since they are softer.
- Boil the gizzards till tender (Approximately 2 hours) in a large pot of water.
- Once tender, clean the gizzards by removing the greenish yellow hard stuff. As noted above, this can be done before or after boiling.
- Once cooked and cleaned, cut gizzard into small pieces.
- 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.
- Once done, cut the bananas into 1/2 inch pieces.
- If using garlic cloves, smash the cloves into paste. If using garlic paste, you do not need to do anything to them.
- Cut the onion into thin slices.
- In a bowl mix the garlic paste, sliced onions, bay leaves, and oil. Set aside.
- Mix the gizzards, green bananas and seasoned paste together in a large bowl.
- Add salt and pepper to taste.
- 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
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!