Escabeche
Description
Chicken gizzards cooked and marinated in a vinaigrette seasoned with onion, bell pepper, garlic and pimento-stuffed olives. Served chilled.
Ingredients
•
2 pounds chicken gizzards
•
1 large onion, diced
•
1 large green bell pepper, diced
•
1 medium head garlic, chopped
•
1 1/2 cups white wine vinegar
•
1 cup corn oil
•
3 bay leaves
•
2 tablespoons black peppercorns
•
1/2 cup pimento-stuffed green olives
•
salt to taste
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.