Mollejas Guisadas
Ingredients Click Picture to Enlarge
1 1/2 lbs. chicken gizzards
1 envelope sazón
adobo to taste
1 tsp. Manzanilla olives
1 esp. capers
2 tbsp. cooking wine (optional)
1 tbsp. sofrito
1 8 oz. can tomato sauce
1-2 laurel leaves
salt to taste

Season the gizzards with adobo preferably the night before or at least 15 minutes before cooking so the adobo can do its trick.

In a pressure cooker*, place the sofrito, tomato sauce, sazón, capers, wine and seasoned gizzards.

Fill pot* half way with water and seal the lid. (If you have a big
pressure cooker, only fill 1/4 of the way with water. In other words, judge the water by the size of the pot.

Cook for 30-35 minutes on medium heat. (The 30 minutes start when the vapor starts to escape from the pressure valve.)

After 30 minutes, place the pressure cooker under a stream of running cold water to cool down the pot.

When all the pressure is out of the pot thru the pressure valve, it is safe to open it, NOT BEFORE!!!

Open the pot carefully and add the olives and laurel leaves.

Cook without the lid for 10-15 minutes more on medium heat.

Serve with white rice and boiled green bananas on the side.

You can also cook the gizzards the "old fashioned way". Place all the ingredients in a deep saucepan and cook on medium low heat until the gizzards are tender.

Serve with white rice and tostones or arañitas on the side.