1 hour 45 min

    This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry or even with sliced, cooked green bananas. I like it best with chicken gizzards.

    4 people made this

    Serves: 4 

    • 900g chicken gizzards
    • 1 large onion, diced
    • 1 large green pepper, diced
    • 1 medium head garlic, chopped
    • 350ml white wine vinegar
    • 225ml corn oil
    • 3 bay leaves
    • 2 tablespoons black peppercorns
    • 110g pimento-stuffed green Spanish olives
    • salt to taste

    Prep:15min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:1hr45min 

    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, green 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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    Reviews in English (3)


    nice. i try in a party and all my friends like it .......hummmmmmm  -  25 Mar 2005  (Review from Allrecipes US | Canada)


    Did not like this. First time I ever had gizzards and I doubt I'll ever eat them again.  -  27 Jun 2011  (Review from Allrecipes US | Canada)


    Although I do not eat this I have made it twice for the holidays for family and friends, and they all love it! I actually put my own twist to it with the this might make a big difference in the preparation. I wanted to add my own recipe on the app, but I have no clue on how to do it. Good luck!  -  24 Dec 2018  (Review from Allrecipes US | Canada)