Ellena’s Notes

This family recipe came from friends when we lived in Ankara, Turkey. Nick Kiraly was Hungarian and his grandmother make this dish for Sunday dinners. This was my first go-to entree for dinner parties from 1971 to 1980. I also use this recipe as a base for my paella and it is soooo good! People LOVE my paella, so I highly recommend trying it.

Wine Pairing

The rest of the Chardonnay is scrumptious but our Rosé and Tempranillo are great options too.

Eat Simple, Eat Well, Ellena

Ingredients

1 spring chicken, skinned and cut into pieces (I have also used 1 pkg skinless chicken thighs and 1 pkg skinless chicken
breasts)
2 tbsp extra virgin olive oil
1 onion, diced
1-to-2 tsp Hungarian sweet paprika
3/4 cup water
1/4 cup Latah Creek Chardonnay
3 tsp garlic salt
3/4 cup rice

Directions

Preheat oven to 350 degrees. Heat oil in pot. Add onions and sauté until golden. Add enough paprika to onions to allow a soft burnt orange color. Add water, chicken, and garlic salt to pot and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Add rice and place covered pot in oven. Cook for 25-30 minutes or until rice is done. If you want to double the rice, cook in the oven for 30-35 minutes. That’s it!