“This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.”
Ingredients:
- 2 pounds
chicken gizzards - 1 large
onion, diced - 1 large
green bell pepper, diced - 1 medium head
garlic, chopped - 1 1/2 cups
white wine vinegar - 1 cup
corn oil - 3
bay leaves - 2 tablespoons
black peppercorns - 1/2 cup
pimento-stuffed green olives - salt to taste
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