Bowl of Chicken Gizzards with Green Bananas
(click to enlarge)

Chicken Gizzards w/ Green 'Nanas


Puerto Rico   -   Escabeche de guineos y mollejas
Makes:
Effort:
Sched:
DoAhead:  		 3 #
***
50 min
Must		 This salad (or appetizer) is very popular in Puerto Rico and among Puerto Ricans in North America. It deserves to be better known among non-Puerto Ricans. Of course, it's variously made.




1-1/2
2
------
10
1/3
4
1/2
1-1/4
1/2
1/2
------
#
#
---
oz
c

c
c
t
t
---
Chicken Gizzards (1)
Thai Banana, Green (2)  
-- Marinade
Onions
Capers
Bay Leaves
Cider Vinegar
Olive Oil ExtV
Pepper
Salt
-------------
MAKE   -   (50 minutes (30 min work))
  1. Clean GIZZARDS as needed and cut apart the two lobes. Cut each lobe in half crosswise.
  2. Put Gizzards in a sauce pan. Bring just to a boil, then cover and simmer slowly for about 2-1/4 hours or until tender. Drain and let cool.
  3. Peel Bananas. Put in a pot with plenty of salted water and bring to a boil. Set to a simmer until tender to the center. The best way to judge this is to pull one out, cut a 1/4 inch slice out of the middle, and eat it. Do not overcook. Drain and let cool.
  4. Cut ONION in quarters lengthwise and slice thin crosswise. Mix together all Marinade items.
  5. Mix Gizzards and Plantains into Marinade. Let them marinate overnight or so in the fridge, turning now and then. I just seal them in a plastic bag with the air squeezed, out so I can just turn the bag now and then.
  6. Let it warm until just cool before serving.
NOTES:

  1. Chicken Gizzards:

      Look for these in markets serving ethnic communities (just about any eth except North Americans). As sold here in California they are peeled, cleaned and ready to cook. Some recipes call for "scraping off the hard green and yellow stuff", usually unnecessary here, though some fragments of the tough green inner lining may adhere. It is easy to peel off.

  2. Green Bananas:

      I use the now common Thai Bananas, which are of simmilar size to those used in Puerto Rico. They are shipped quite green. Caution: if they are solid green they won't cook tender in over an hour of simmering and have inferior taste. They sould have a reasonable amount of yellow up to just a little green tinge. They can ripen quickly, so watch them. Other cooking banans such as Plantains can be used.

  3. Olive Oil:

      If you think Extra Virgin will be too strong, you can cut it about 1/3 with Pure Olive Oil (sometimes labeled just "Olive Oil").
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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