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Escabeche Served on a Platter

Escabeche Recipe Chicken Gizzards in the Instant Pot

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Servings: 4 servings
Calories: 1521
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  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!

Nutrition

Calories: 1521kcalCarbohydrates: 112gProtein: 87gFat: 90gSaturated Fat: 17gCholesterol: 372mgSodium: 1720mgFiber: 31gSugar: 24g

Notes

Pro Tips:
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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