Pontevedra-Style Spanish Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 23, 2015
Well I did it my way and this is what I found. Best to make sure your Paprika is as fresh as possible. At the end I did not like all the oil at the top of my measuring cup so discarded most of it. Then used a immersion blender to make an emulsion along with some Lemon Juice for acid.
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Photo by Matthew Jacobs

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Reviewed: Mar. 11, 2014
This is so tasty and very simple! Love the Spanish flavor!
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Reviewed: Jan. 17, 2014
I expected more flavor from this dish after reading the reviews, but was disappointed. I did need so much oil for dipping.
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Cooking Level: Intermediate

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Reviewed: Nov. 21, 2013
bset cihckn evr.
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Reviewed: Feb. 22, 2013
really exceptional taste and so easy.
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Photo by Kathleen Bayramian

Cooking Level: Expert

Home Town: Somis, California, USA

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Reviewed: Jul. 1, 2012
We enjoyed with recipe, but I cut way back on the Oil and Butter (more like 3/4 c oil and 1/4 of butter)and the cook time indicated in the recipe would have been way too long and would have resulted in very dry chicken. I would suggest no more than 35-45 minutes total depending upon your oven and the size of your chicken pieces. the flavors were very good and we will make this again. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.
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Photo by Cookin Up A Storm

Cooking Level: Professional

Home Town: Fergus Falls, Minnesota, USA
Living In: Santa Cruz, California, USA


 
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