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Escabeche De Lerenes

A Puerto Rican pickled dish of lerones, chicken gizzards, onions, garlic, olives, and vinegar in olive oil.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Escabeche De Lerenes

Timeabout two hours

Ingredients

Directions

Prepare

  1. Boil the lerones in water until cooked, about 20 minutes. Peel the hard outer rind.

  2. Boil the chicken gizzards in salt water, add one envelope of regular sazon, onion powder, and garlic powder (1 spoonful of each), until chicken is very tender, about two hours. Drain the chicken gizzards and cut into small pieces.

  3. Cut onions into thin slices.

  4. Take garlic and puree in food chopper or blender, add olive oil, vinegar, salt and pepper to taste (you may add one envelope of plain sazon).

  5. Cut each lerone into two or three pieces.

Make and marinate

  1. Add bananas, chicken gizzards, garlic, olives, onions, and olive oil, mix well. Simmer for 10 minutes at 325°F.

  2. Cover and allow to marinate in your refrigerator overnight.

  3. Let stand for at least thirty minutes after removing from refrigerator.

Nutrition, whole recipe (rough)

347Calories
33 gProtein
18 gFat
13 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Olive1 large (4g)4
Vinegar1 tbsp (15ml) distilled3
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Chicken + garlictop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lerenes
Forms the firm, chewy body of the dish once cooked and cut into pieces.
Chicken gizzards
Provide dense, meaty texture that becomes tender through long simmering.
Garlic
Adds pungent aroma and sharp flavor that mellows during cooking and marinating.
White vinegar
Adds acidity that brightens the flavor and helps the marinade taste sharp.
Virgin olive oil
Carries flavor and keeps the mixture moist and rich.

The step that matters

Simmer and marinate overnight. Gizzards need long, gentle cooking to become tender, and the overnight rest lets the acidic, garlicky marinade soak in and blend flavors. Skipping the rest leaves the dish sharp and less cohesive.

Swap the onion

How well each one fits the dish's main ingredients (chicken, garlic, pepper, olive, vinegar):

  1. Capsicumfits better
  2. Tomatofits better
  3. Onionthe original
  4. Spinachfits about as well

Fit is the average pairing score against chicken, garlic, pepper, olive, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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