Ingredients:
2 lbs Chicken gizzards
2 large Spanish onions
2 teaspoon adobo seasoning
1 tablespoon minced garlic 2 lbs Chicken gizzards
2 large Spanish onions
2 teaspoon adobo seasoning
2 tablespoon black pepper
1 tablespoon paprika
Half packet of sazon seasoning
1/4 cup olive oil
Salt (to taste)
5 lbs. Green bananas (optional)
Directions:
1.
Boil the
bananas in salt water until cooked, about 20 minutes.
Gizzard Note: use which ever method you prefer
Gizzard Note: use which ever method you prefer
To cut the
cooking time in half, I place the chicken gizzards with salt and pepper in the
pressure cooker for 30 minutes.
If you don’t
have a pressure cooker: Boil the chicken gizzards with 2 teaspoon of salt, add
one envelope of regular sazon, onion powder, and garlic powder (1 teaspoon of
each), until chicken is very tender (about two hours)
2.
Drain the
chicken gizzards and cut into small pieces.
3.
Cut bananas
into 1/2 inch pieces (straight circles) and Slice onions into thin slices.
4.
Add olive
oil to a skillet and heat on medium heat.
5.
Add chopped cooked
gizzards, minced garlic, black pepper, sazon, paprika and adobo seasoning, sauté
for 5 minutes.
6.
Add in
cooked chopped bananas and onion slices and toss letting it marry for another 3
minutes, then remove from heat.
7.
Remove and
serve warm.
This dish can be served with
rice, meat, or alone.
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