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Escabeche
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Marinated chicken gizzards with onion, bell pepper, garlic, and olives, served cold.
Ingredients:
  • 2 pounds chicken gizzards
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 medium head garlic, chopped
  • 1.5 cups white wine vinegar
  • 1 cup corn oil
  • 3 bay leaves
  • 2 tablespoons black peppercorns
  • 0.5 cup pimento-stuffed green olives
Instructions:
  • Place chicken gizzards in a large saucepan and cover with water. Simmer gently until tender, about 30 minutes.
  • While the gizzards are simmering, combine onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. Once the gizzards are cooked, drain and add them to the bowl. Season with salt to taste and let marinate in the refrigerator for at least an hour.

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