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Mollejitas en Escabeche - Pickled Gizzards

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  • Prep 30 min
  • Total 2 hr 30 min
  • Ingredients 10
  • Servings 16
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A typical Christmas in Puerto Rico often features the staple mollejitas en escabeche, or pickled chicken gizzards. This dish of bocaditos can be served alongside arroz con grandules, macaroni salad, pasteles or even lechón asado. So, if you’ve been wondering how to make pickled gizzards, start with this flavorful recipe. We hope it will bring your whole family holiday joy, Puertoriqueño style.
by Jeannette Quiñones Cantore
Updated May 31, 2024
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  • 4 lb chicken gizzards
  • 2 large white onions, sliced
  • 1 red bell pepper, sliced
  • 1 cup sliced pimiento-stuffed green olives
  • 8 garlic cloves, chopped
  • 5 bay leaves
  • 2 cups olive oil
  • 3/4 cup white vinegar
  • 2 tablespoons black peppercorns
  • 1 tablespoon salt


  • 1
    Place the gizzards in a large pot and cover with water. Simmer over medium heat about 2 hours or until tender, adding more water as needed to keep the gizzards covered.
  • 2
    Once cooked, rinse, drain and let cool. When cool enough to handle, remove any visible fat and gristle; cut into pieces.
  • 3
    Combine the rest of the ingredients in the pot, along with the chopped chicken gizzards. Cook for 3 to 5 minutes or until the onions have softened.
  • 4
    Remove from heat and let cool before serving. Serve at room temperature. Store in the refrigerator.

Nutrition Information

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