Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 lbs. Green bananas
- 2 lbs. Chicken gizzards (optional)
- 2 large Spanish onions
- 1 head of garlic
- 2 tbsp black olives
- 1/2 cup virgin olive oil
- Salt (to taste)
- Pepper (to taste)
Directions
Boil the bananas in salt water until cooked, about 20 minutes.
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.
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 one 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 oven for 20-30 minutes at 325¡ F. Remove and serve warm. this dish can be served with rice, meat, pasteles, or alone.
Category:Puerto Rican Recipes
Category:Puerto Rican Snacks