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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."
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1 h 45 m servings 753 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 753 kcal
  • 38%
  • Fat:
  • 61.8 g
  • 95%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 472 mg
  • 157%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  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.



nice. i try in a party and all my friends like it .......hummmmmmm

Did not like this. First time I ever had gizzards and I doubt I'll ever eat them again.

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