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guineos con mollejas

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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Marinating Time 2 hours
Total Time 4 hours
Servings 6 people

Equipment

  • 1 Pressure cooker see notes for links

Ingredients
  

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

Instructions
 

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

Notes

Tips:
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 other spices. My homemade adobo already contains black pepper so we're covered here in terms of flavor!
Shop items used in this recipe!
Pressure Cooker: shop here
Serving Cutlery: shop here
Serving Platters: shop here
Casserole Dish: shop here
Serving Bowl with Lid: shop here
Keyword guineos con mollejas, guineos en escabeche, mollejas