Photo: Lily Banse
Escabeche
10 ingredients
15 min + 30 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
336
Calories
37g
Protein
6g
Fat
36g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes