Recipe by Chris
"My grandparents came from Pontevedra, Spain in 1920 through Ellis Island and brought this recipe with them. I grew up eating this dish and my children just love it. Of course, they never measured anything, so the measurements are just an estimate."
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1 (3 to 3 1/2 pound)
whole chicken, cut into pieces
roasted garlic, minced
sweet Pimenton de la Vera (Spanish smoked paprika)
salt and freshly ground black pepper to taste
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.
I expected more flavor from this dish after reading the reviews, but was disappointed. I did need so much oil for dipping.
This is so tasty and very simple! Love the Spanish flavor!
bset cihckn evr.
really exceptional taste and so easy.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pontevedra-Style Spanish Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 877
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