Ingredients
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4 lb chicken gizzards
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2 large white onionor yellow onions
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1 red bell peppersliced
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1 cup stuffed olivessliced
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8 garlic clovesdiced
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4-6 Bay Leaves
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2 cups Olive Oil
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3/4 cup white vinegar
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2 tablespoons Black Peppercorns
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Saltto taste
Directions
How to Cook Pickled Mollejitas:
- In a pot over a medium heat, cook the mollejas until tender; this should take about two hours. If necessary, add more water while cooking.
- 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.
- 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.
- Remove from the heat and let cool before serving. Serve at room temperature.
