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Escabeche de Guineos

Ingredients:

5 lbs. Green bananas (plantains) ½ pound black olives

2 lbs. Chicken gizzards ½ cup virgin olive oil

2 large Spanish onions Salt (to taste)

1 head of garlic 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 spoon 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 ½ 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.