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Guineos con mollejas en escabeche is a traditional Puerto Rican dish made with green bananas and chicken gizzards marinated in pickled onions, peppers, oil, and vinegar. They are typically served as a side dish during the holiday season but can be enjoyed year-round! Along with a plate of arroz con gandules, pernil o pavochón, y pasteles, Puerto Rican marinated green banana salad is a staple during the holidays!

Guineos con mollejas en escabeche ingredients:

Green bananas
Chicken gizzards
Milk
Olive oil
Vinegar
Garlic
Red onion
Red bell pepper
Pimento-stuffed Spanish olives
Bay leaves
Chicken bouillon
Adobo
Cebolla en polvo
Ajo en polvo
Ground oregano
Peppercorns

Scroll to the bottom of the post for the full recipe!

I like to add a little milk to the boiling water when I cook the green bananas. This helps to keep them from browning but it’s completely optional. Not adding milk won’t make much of a difference.

I also add red bell pepper instead of roasted red peppers because I think it adds more flavor. You can add either or both, it’s all up to your preference!

Traditionally, whole peppercorns are added to this dish but I prefer seasoning with adobo and freshly ground black pepper along with other spices. My homemade adobo already contains black pepper so we’re covered here in terms of flavor!

How to make guineos con mollejas en escabeche?

Chicken gizzards

Remove fat and tendons from the chicken gizzards. Cut them into small pieces and wash them throughly with white vinegar and lemon juice. Rinse them with cold water several times until the water runs clear.

Place a pressure cooker over medium high heat. Add the gizzards with enough water to cover fully. Add onion, green bell pepper, garlic cloves, chicken bouillon, bay leaves, and cilantro. Cover and cook on medium low heat for 1 hour. If you don’t have a pressure cooker, you can cook in a pot for 1 1/2-2 hours or until the gizzards are tender. Once cooked, drain the gizzards and set aside. You can reserve the chicken broth to use in another recipe.

Green bananas

Bring 6 cups of water to a boil in a large pot. Add a pinch of salt to the water. Slice the ends off of the green bananas and make a slit along the skin lengthwise. Add the green bananas (with the skin on) to the boiling water and add about 1/2 cup of milk. This will keep them from turning brown. Cook for about 25 minutes or until fork tender.

Escabeche marinade

In the meantime, place a pan over medium heat. Add olive oil, garlic, onions, and peppers. Sauté until fragrant, about 3-5 minutes. Add the vinegar, olives, bouillon, and bay leaves. Cook on low heat for about 5 more minutes.

Peel the green bananas and cut into about 1/2-inch thick slices. Add them to a large bowl. Pour the escabeche marinade over the green bananas and stir until well combined. Add the seasonings little by little. Taste and adjust, as necessary. Cover and allow to marinate in the refrigerator for at least 2 hours or overnight. Serve and enjoy. ¡Buen provecho!

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Guineos con Mollejas en Escabeche (Green Banana Salad with Gizzards)

Guineos con mollejas en escabeche is a traditional Puerto Rican dish made with green bananas and chicken gizzards marinated in pickled onions, peppers, oil, and vinegar.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 30

Marinating Time 2

Total Time 4

Servings 6 people

Equipo

1 Pressure cooker see notes for links

Ingredientes

Green Bananas

6 guineos verdes
1 tsp sal
1/2 taza milk

Escabeche

1/2 taza olive oil
1/4 taza white vinegar
3 enteros garlic crushed
1 red onion sliced
1 pimiento rojo sliced
2 oz roasted red peppers opcional
2 tbsp pimento-stuffed olives
2 bay leaves
1 tbsp chicken bouillon paste Better Than Bouillon
1/4 tsp adobo
1/4 tsp cebolla en polvo
1/4 tsp ajo en polvo
1/8 tsp ground oregano
1/8 tsp freshly ground black pepper can sub with whole peppercorns

Chicken gizzards

1 lb chicken gizzards cleaned and cut in pieces
3 tazas water more if needed
1 onion cut in half
1 green bell pepper cut in half
2 enteros garlic clavos
1 tbsp chicken bouillon paste Better Than Bouillon
2 bay leaves
5-6 sprigs cilantro

Intrucciones

Chicken gizzards

Remove fat and tendons from the chicken gizzards. Cut them into small pieces and wash them throughly with white vinegar and lemon juice. Rinse them with cold water several times until the water runs clear.
Place a pressure cooker over medium high heat. Add the gizzards with enough water to cover fully.
Add onion, green bell pepper, garlic cloves, chicken bouillon, bay leaves, and cilantro. Cover and cook on medium low heat for 1 hour. If you don't have a pressure cooker, you can cook in a pot for 1 1/2-2 hours or until the gizzards are tender.
Once cooked, drain the gizzards and set aside. You can reserve the chicken broth to use in another recipe.

Green Bananas

Bring 6 cups of water to a boil in a large pot. Add a pinch of salt to the water.
Slice the ends off of the green bananas and make a slit along the skin lengthwise.
Add the green bananas (with the skin on) to the boiling water and add about 1/2 cup of milk. This will keep them from turning brown. Cook for about 25-30 minutes or until fork tender.

Escabeche

In the meantime, place a pan over medium heat. Add olive oil, garlic, onions, and peppers. Sauté until fragrant, about 3-5 minutes.
Add the vinegar, olives, bouillon, and bay leaves. Add peppercorns, if using. Cook on low heat for about 5 more minutes.

Assemble the salad

Peel the green bananas and cut into about 1/2-inch thick slices. Add them to a large bowl. Add the gizzards to the bowl.
Pour the escabeche marinade over the green bananas and stir until well combined.
Add the seasonings little by little. Taste and adjust, as necessary.
Cover and allow to marinate in the refrigerator for 2 hours or overnight. Serve and enjoy. ¡Buen provecho!

Video

Notas

Tips:

I also add red bell pepper instead of roasted red peppers because I think it adds more flavor. You can add either or both, it’s all up to your preference!

Traditionally, whole peppercorns are added to this dish but I prefer seasoning with adobo, and other spices. My homemade adobo already contains black pepper so we’re covered here in terms of flavor!