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About this recipe: 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.


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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