Escabeche de Guineo con Mollejas recipe| Pickled Green Banana w/ Chicken Gizzards | Episode 317

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides a healthy fat option while maintaining flavor.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while being slightly healthier.

chicken gizzards

🥗Healthier: turkey gizzards

💰Cheaper: chicken hearts

Turkey gizzards are leaner, while chicken hearts are less expensive.

green bananas

🥗Healthier: zucchini

💰Cheaper: plantains

Zucchini offers a low-carb option, while plantains are a cost-effective alternative.

Fill a large pot with water and bring it to a boil.

Rinse the chicken gizzards thoroughly, removing any skin.

Place the chicken gizzards in the boiling water with a generous amount of salt, cover, and boil for 1.5 to 2 hours until fork tender.

Prepare the green bananas by cutting a slit in the skin and peeling them.

Cut the peeled green bananas into cylindrical pieces and place them in a separate pot of boiling salted water.

Boil the banana pieces for about 20 minutes until fork tender.

Remove the cooked chicken gizzards from the pot and chop them into bite-sized pieces.

Slice the sweet bell pepper and red onion, and place them in a bowl to steam with the heat from the cooked ingredients.

Combine the cooked bananas, chopped chicken gizzards, olive oil, distilled vinegar, minced garlic, adobo seasoning, ground black pepper, and oregano in a large bowl.

Stir the mixture gently, being careful not to break the banana pieces, and cover to let the flavors meld.

Cooking Techniques

Equipment Needed

Spice Level: