Escabeche Recipe Chicken Gizzards in the Instant Pot

My Escabeche Recipe Chicken Gizzards in the Instant Pot. Are you in the mood for a tasty and satisfying meal that's also easy to make? Look no further than this escabeche recipe for chicken gizzards in the Instant Pot. Escabeche is a Spanish dish that combines the tangy flavors of vinegar with the richness of meat. The dish features chicken gizzards and green bananas cooked to perfection, along with a variety of vegetables and spices.

About This Recipe

Escabeche originated in Spain and spread throughout Latin America during colonization, but let me tell you – we Dominicans took this vinegar-based preservation method and made it our own! What started as a practical way to keep food fresh before refrigeration became one of our most beloved comfort dishes. My abuela used to say that escabeche was like a warm hug in a bowl, and honestly, she wasn't wrong. This Instant Pot version brings all those traditional flavors together in a fraction of the time it would take on the stovetop, making it perfect for busy weeknights when you're craving something that tastes like home.

What makes this recipe truly special is the combination of tender chicken gizzards with those perfectly cooked green bananas – or plátanos verdes as we call them. The gizzards become incredibly tender under pressure, absorbing all those beautiful flavors from the sofrito base, while the bananas provide that starchy, comforting element that makes this a complete meal. The key technique here is properly seasoning each component separately before bringing everything together, which creates layers of flavor that'll have your taste buds dancing merengue.

Growing up, escabeche was weekend food – something my mami would start early Saturday morning, filling the whole house with the aroma of sautéed onions and bay leaves. Using the Instant Pot doesn't just save time; it actually intensifies those flavors by trapping all that aromatic steam. The beauty of this dish lies in its simplicity and how it transforms humble ingredients into something extraordinary. Plus, chicken gizzards are incredibly affordable and packed with flavor – they're like the unsung heroes of the poultry world, just waiting for their moment to shine in your kitchen.

Ingredients for Escabeche Recipe Chicken Gizzards in the Instant Pot

• 2 lbs of chicken gizzards
• 6 green bananas
• 4 garlic cloves
• 1 teaspoon salt for bananas
• 1 tablespoon salt for gizzards
• 1 cup chicken stock
• 5 bay leaves
• Black pepper
• 1 large white onion
• 1 large red onion
• 3 tablespoon green olives
• 3 sweet peppers
• ½ cup white vinegar
• 1 cup olive oil

Substitutions & Variations

• Green bananas: Use yautía, ñame, or yuca for a traditional Dominican twist that adds different textures and earthy flavors to complement the tangy escabeche.
• Chicken gizzards: Substitute with chicken hearts or a mix of both for a more varied texture, or use chunks of firm white fish like mahi-mahi for a lighter Caribbean-style escabeche.
• White vinegar: Replace with apple cider vinegar or add 2 tablespoons of bitter orange juice (naranja agria) for a more authentic Caribbean flavor profile.
• Sweet peppers: Use a combination of red and yellow bell peppers with 1 cubanelle pepper for a more Dominican taste, or add 1 scotch bonnet pepper (seeds removed) for Caribbean heat.
• Green olives: Substitute with capers or pickled onions for a different briny element, or use stuffed manzanilla olives for extra flavor complexity.
• Bay leaves: Replace 2 bay leaves with fresh oregano and cilantro stems for a more herbaceous Caribbean flavor that's common in Puerto Rican escabeche.

How to Make Escabeche Recipe Chicken Gizzards in the Instant Pot

1. Boil water in a large pot. Cut banana tips and slit open one side.
2. Boil bananas with peel on for about 40 minutes.
3. In pressure cooker, add chicken stock, gizzards, garlic, and 2 bay leaves. Cook 15-20 minutes.
4. Once cooked, set bananas and gizzards aside.
5. Cut onions and sweet peppers julienne style.
6. In a large pan, heat 1 cup olive oil. Saute onions and peppers until translucent.
7. Peel bananas and cut into 1-inch pieces.
8. Mix gizzards and bananas in a large bowl.
9. Add peppers, onions, olive oil, 3 bay leaves, vinegar, green olives, and season.
10. Serve and enjoy!

What to Serve With Escabeche Recipe Chicken Gizzards in the Instant Pot

Serve with white rice, boiled yuca, or tostones. A side of avocado salad complements the tangy vinegar flavors perfectly.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely! Escabeche is one of those dishes that improves with time. Make it a day ahead and let the flavors develop overnight in the fridge.

Can I use a slow cooker instead of the Instant Pot?
Yes! Cook on low for 6-8 hours. The gizzards will be incredibly tender and the flavors will meld beautifully.

3. How do I properly clean chicken gizzards before cooking?

Rinse the gizzards under cold running water and trim away any excess fat or connective tissue with kitchen shears. Remove the tough silver membrane and any gritty material from the interior, then pat completely dry with paper towels before seasoning.

4. Can I substitute the green bananas with other vegetables?

Yes, you can use yautía (taro root), ñame (yam), or calabaza (Caribbean pumpkin) as excellent substitutes that will maintain the traditional Caribbean flavors. Cut them into similar-sized chunks and adjust cooking time slightly as needed since different root vegetables may cook at different rates.

5. How long can I store leftover escabeche in the refrigerator?

Properly stored escabeche will keep in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after the first day as the ingredients continue to marinate together, making it perfect for meal prep.

6. Why are my chicken gizzards still tough after pressure cooking?

Gizzards need adequate cooking time to break down their dense muscle fibers - ensure you're pressure cooking for at least 25-30 minutes with natural pressure release. If they're still tough, return them to the Instant Pot for an additional 10 minutes under pressure.

7. What are the best side dishes to serve with chicken gizzard escabeche?

This hearty dish pairs beautifully with white rice, tostones (twice-fried plantains), or fresh avocado slices to balance the tangy flavors. A simple salad of lettuce and tomatoes dressed with lime juice also complements the rich, savory escabeche perfectly.

Filed Under

Chicken

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