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.
Escabeche Recipe Chicken Gizzards in the Instant Pot
Escabeche Recipe Chicken Gizzards in the Instant Pot Video
About This Recipe
Escabeche originated in Spain and spread throughout Latin America during colonization. The vinegar-based marinade was originally used as a preservation method before refrigeration existed.
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
How to Make Escabeche Recipe Chicken Gizzards in the Instant Pot
- Boil water in a large pot. Cut banana tips and slit open one side.
- Boil bananas with peel on for about 40 minutes.
- In pressure cooker, add chicken stock, gizzards, garlic, and 2 bay leaves. Cook 15-20 minutes.
- Once cooked, set bananas and gizzards aside.
- Cut onions and sweet peppers julienne style.
- In a large pan, heat 1 cup olive oil. Saute onions and peppers until translucent.
- Peel bananas and cut into 1-inch pieces.
- Mix gizzards and bananas in a large bowl.
- Add peppers, onions, olive oil, 3 bay leaves, vinegar, green olives, and season.
- 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.
Ingredients
Method
- Boil water in a large pot. Cut banana tips and slit open one side.
- Boil bananas with peel on for about 40 minutes.
- In pressure cooker, add chicken stock, gizzards, garlic, and 2 bay leaves. Cook 15-20 minutes.
- Once cooked, set bananas and gizzards aside.
- Cut onions and sweet peppers julienne style.
- In a large pan, heat 1 cup olive oil. Saute onions and peppers until translucent.
- Peel bananas and cut into 1-inch pieces.
- Mix gizzards and bananas in a large bowl.
- Add peppers, onions, olive oil, 3 bay leaves, vinegar, green olives, and season.
- Serve and enjoy!
Nutrition
Notes
Make sure your chicken gizzards are cleaned and trimmed before cooking—this ensures even cooking and better texture. Mince garlic just before cooking to preserve its flavor. Storage & Meal Prep:
Leftover escabeche actually tastes better the next day as the flavors meld together. Store in an airtight container in the refrigerator for 3-4 days.
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