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Escabeche

By: Nitzy  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 74 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 764 | Total Fat: 63g | Cholesterol: 248mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2005 by LADYSTEPONDUCK 
nice. i try in a party and all my friends like it .......hummmmmmm MORE

 
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