Thursday, July 26, 2012

Chicken Gizzards & Onions ("Mollejas de pollo con Cebolla)


2 lbs Chicken gizzards
2 large Spanish onions
2 teaspoon adobo seasoning
1 tablespoon minced garlic
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)


1.       Boil the bananas in salt water until cooked, about 20 minutes.

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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