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Main Dishes

Escabeche de Guineos


  • 5 lb green bananas
  • 2 lb chicken gizzards
  • 2 large spanish onions
  • 1 head of garlic
  • 1/2 pound black olives
  • 1/2 cup virgin olive oil
  • salt (to taste)
  • pepper (to taste)


Boil the bananas in salt water until cooked, about 20 minutes. Boil the chicken gizzards in salt water, add 1 envelope of regular sazon, onion powder, and garlic powder (1 spoon of each), until chicken is very tender, about 2 hours. Drain the chicken gizzards and cut into small pieces. Cut onions into thin slices. Take garlic and puree in food chopper or blender add olive oil, salt and pepper to taste (you may add 1 envelope of plain sazon). Cut bananas into 1/2 inch pieces (straight circles). Add bananas, chicken gizzards, garlic,olives, onions and olive oil, mix well. Place in the oven for 20-30 minutes at 325F. Remove and serve warm, this dish can be served with rice, meat, pasteles or alone.

Recipe sent by: Nancy Ortiz from New York.

My Fav Recipe Book

Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.


Did You Know?

Dr. Dolores Piñero, born in San Juan, Puerto Rico, was the first Puerto Rican woman doctor to serve in the Army under contract.