Facebook
Pinterest
Save
Print

Pickled Mollejitas

Name: Pickled Mollejitas
Prep time: 15 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Caribbean
Ingredients: 4 lb chicken gizzards; 2 large white or yellow onions; 1 red bell pepper, sliced; 1 cup stuffed olives, sliced; 8 garlic cloves, diced; 4-6 bay leaves; 2 cups olive oil; 3/4 cup white vinegar; 2 tablespoons black peppercorns; Salt to taste

Prep 15 min
Total 2 hr 30 min
Ingredients 10
Servings 6

Christmas in Puerto Rico features a delicious meal that includes coquito or ron cañita (a local alcoholic drink). A holiday staple is pickled mollejitas (gizzards), with or without bananas, served with arroz con grandules (rice with pigeon peas), macaroni salad, pasteles or lechón asado (roast suckling pig). Pickled mollejitas can also be served in small disposable cups as an appetizer for parties, birthdays and get-togethers. As you can see, there’s hardly a celebration that doesn’t include this tasty bocadito!

Ingredients

4 lb chicken gizzards
2 large white or yellow onions
1 red bell pepper, sliced
1 cup stuffed olives, sliced
8 garlic cloves, diced
4-6 bay leaves
2 cups olive oil
3/4 cup white vinegar
2 tablespoons black peppercorns
Salt to taste

Directions

1

In a pot over medium heat, cook the mollejas until tender; this should take about two hours. If necessary, add more water while cooking.
2

Once cooked, rinse, drain and let cool. When cool enough to handle, remove any visible fat or hard skin and cut into pieces. You can also cut the mollejas beforehand, but I find them easier to cut after cooking.
3

Combine the rest of the ingredients in the pot, along with the chopped mollejas. 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.

Pickled mollejitas can be prepared the day before and kept chilled until ready to serve.
You can add 5 or 6 bananas to this recipe. Just boil them first and cut them into thick slices (1/2 inches.)

No nutrition information available for this recipe

Christmas in Puerto Rico features a delicious meal that includes coquito or ron cañita (a local alcoholic drink). A holiday staple is pickled mollejitas (gizzards), with or without bananas, served with arroz con grandules (rice with pigeon peas), macaroni salad, pasteles or lechón asado (roast suckling pig). Pickled mollejitas can also be served in small disposable cups as an appetizer for parties, birthdays and get-togethers. As you can see, there’s hardly a celebration that doesn’t include this tasty bocadito!