Mollejas en Escabeche
Ingredients Click Picture to Enlarge
1 lb. chicken gizzards
4 lbs. of green bananas
2/3 c. white vinegar
1 2/3 c. olive oil
2 medium onions cut in pin wheels
1/2 cup of capers
4 bay leaves
1/2 tsp. black pepper
1/2 tsp. of salt

Wash well the chicken gizzards and cut in half inch pieces.
Place them in a pot, add water and boil them until they are cooked. (soft)

Cut the ends of the green bananas and cook in salted water with the peel on for about 20-25 minutes. Change the water once after 15 minutes, to eliminate the black juice that the bananas contain.

Once the bananas are cooked, peel and cut them into 1/2 inch little wheels.

Combine the vinegar, olive oil, onions, capers, bay leaves, black pepper, salt and cooked gizzards in a non-reactive bowl like tupperware.

Mix everything well and let this marinate over night for best results in the refrigerator.

To avoid those nasty black stains when peeling green bananas, just cut the ends off, make a cut along the top and boil with the peel.

If you do get the nasty stains for not listening to this Rican Mama, then suffer..........not really, just rub some liquid bleach on a small rag or towel and rub on the black stained hands. You can also use "Ajax".