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This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.
Ingredients
- 2 pounds chicken gizzards
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 medium head garlic, chopped
- 1 ½ cups white wine vinegar
- 1 cup corn oil
- 3 bay leaves
- 2 tablespoons black peppercorns
- ½ cup pimento-stuffed green olives
- salt to taste
Directions
Step 1
Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 753 | |
| % Daily Value * | |
| Total Fat62g | 79% |
| Saturated Fat9g | 43% |
| Cholesterol472mg | 157% |
| Sodium666mg | 29% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber3g | 9% |
| Total Sugars3g | |
| Protein41g | |
| Vitamin C46mg | 228% |
| Calcium91mg | 7% |
| Iron6mg | 36% |
| Potassium463mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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